Two health dynamos in one: the greens are a good source of calcium, potassium, and beta-carotene while the pinto beans are high in cholesterol-lowering soluble fiber!  

7 Servings           Count 1 serving as: 1 Vegetable and 1 Starch

1 (16-ounce) bag frozen chopped turnip greens, thawedTurnip Greens1 teaspoon margarine
½ cup chopped green onions
1 (15-ounce) can pinto beans, rinsed and drained
¼ teaspoon chicken flavored bouillon granules
2 tablespoons vinegar-pepper sauce

Cook turnip greens according to package directions, omitting salt and fat. Transfer greens to a serving bowl using a slotted spoon; set aside, keep warm.

Melt margarine in a large nonstick skillet over medium-high heat. Add green onions, and sauté 3 minutes. Add beans and bouillon granules; cook, uncovered, over medium high heat until thoroughly heated. Add bean mixture and vinegar-pepper sauce to greens; stir well.

Per Serving:
105 calories
6 grams protein
19 grams carbohydrate
7 grams fiber
1 gram fat
Trace of saturated fat
Trace of cholesterol
216 mg sodium

This recipe is brought to you by the UAB EatRight Program: