Ingredients

1 small onion, coarsely chopped

1 clove garlic, minced

1 tsp. chopped fresh ginger

2 cups uncooked instant white or brown rice

2 cups reduced sodium chicken broth

1/4 cup reduced sodium soy sauce

1/8 tsp. crushed red pepper

4 cups washed and dried kale, chard and small-leafed greens, finely chopped

1/2 cup chopped green onion

2 Tbsp. chopped cilantro

1/2 tsp. toasted sesame seeds (optional)

Preparation

  1. Spray a large skillet with vegetable cooking spray. Heat skillet over medium heat. Sauté onion for 5 minutes. Add garlic and ginger; sauté for 2 minutes.

  2. Stir in rice; brown lightly. Stir in broth, soy sauce and red pepper.

  3. Reduce heat to low. Cover and simmer until liquid is almost absorbed, about 10 minutes.

  4. Stir in greens; simmer until crisp yet tender, about 5 minutes. Stir in green onion and cilantro.

  5. Transfer to a serving bowl. Sprinkle with sesame seeds, if desired. Serve immediately.

Makes 4 main course servings. Each contains 223 calories and 4 grams of fat.