Mexican Greens with Pineapple Salsa
Hearty and delicious greens that will warm you from the inside out are the fair tonight. They’re seasoned with Latin spices and dotted with black beans. Toasted tortilla strips provide a surprise extra crunch to each mouthful. The greens are served over caramelized, crispy potato slices and topped with a zingy pineapple salsa and shredded extra-sharp cheddar cheese. Muy Bueno!
Grocery List: Mexican Greens with Pineapple Salsa
Mexican Greens with Pineapple Salsa
Produce
garlic (if needed)
1 sweet onion
1 bunch chard
1 bunch cilantro
1 jalapeno pepper
1 Anaheim pepper
4 small red potatoes
2 limes
8 oz. fresh pineapple spears (buy canned if none available)
Canned/Dried Foods
low-sodium vegetable broth (if needed)
one 15 oz. can black beans
good extra-virgin olive oil (if needed)
low-sodium soy sauce (if needed)
balsamic vinegar (if needed)
brown sugar (if needed)
chili powder (if needed)
dry oregano leaves (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
3 oz. extra-sharp cheddar cheese
Nutritional Value: Mexican Greens with Pineapple Salsa
Mexican Greens with Pineapple Salsa
Nutritional Analysis
Per Serving
Calories: 590
Protein: 25 g
Carbohydrates: 93 g
Total Fat: 14 g
(Saturated Fat:) 3.5 g
Dietary Fiber: 22 g
Cholesterol: 15 mg
Sodium: 730 mg
% calories from fat: 21.9 %
Serving Size:
One half of the greens mixture with 2/3 C. pineapple salsa toped with 1-1/2 T. shredded cheddar served over 5 oz. cooked quinoa.
