Mexican Greens with Pineapple Salsa
Delicious greens are the deal tonight. I call this dish Mexican Greens because of the salsa. However, the pineapple in the salsa makes the dish more South American since the pineapple has early roots in the Paraguay/Brazil region. Speaking of roots, the bed of potatoes under the greens continues the South American theme. The potato originated in Peru.
Regardless of where it comes from, this “fruitilicous” plate of greens has world class flavor.
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.
