IF YOUR HEART-HEALTH IS AT RISK,a dose of leafy greens might help.They’re a prime source of the B-vitamin folic acid, a necessary nutrient for maintaining blood vessel health. And most leafy greens are also good sources of fiber and calcium.
Now that you’re sold on why you should be eating more greens,try this brothy “soup” loaded with mustard greens, bok choy, and napa cabbage. Paired with whole grain pasta, you also get an added boost of fiber. There’s a reason why the Green Giant is so jolly.
Brothy Asian Greens with ginger & shiitakes
Makes 4 servings (4 cups) Total time: 25 minutes
2 oz. dry whole-wheat spaghetti
21/2 cups low-sodium vegetable broth
1/4 cup dry sherry
1/4 cup low-sodium soy sauce
2 Tbsp. minced fresh ginger
1 Tbsp. sugar
4 oz. shiitake mushrooms, stemmed and sliced
4 cups sliced assorted Asian greens (such as mustard greens, bok choy, and napa cabbage)
1/4 cup sliced scallions
Cook spaghetti in a pot of boiling salted water according to package directions; drain.
Heat broth, sherry, soy sauce, ginger,and sugar in a saucepan over medium;simmer, covered, 5 minutes.
Add shiitakes; simmer until tender, about 5 minutes. Stir in greens and spaghetti; cook until hea