American Institute for Cancer Research


Steamed Greens with Ginger and Water Chestnuts


3 cups mixed leafy greens, chosen from the following:
  bok choy (Chinese cabbage or Chinese chard),
  choy sum (Chinese flowering cabbage),
  Chinese spinach (amaranth leaves),
  Swiss chard leaves, stems removed,
  spinach leaves, stems removed
1 tsp. finely minced, peeled fresh ginger
1 tsp. finely minced fresh garlic
1/2 cup diced canned water chestnuts (drained and rinsed)
1/2 Tbsp. sesame seed oil
Salt and pepper to taste


Keeping each type separate, place greens on plate used for steaming.  Sprinkle ginger and garlic over top ofgreens, then scatter water chestnuts on top.  Sprinkle oil evenly over all.

Steam until greens are tender, watching carefully, as they will only take about 30 seconds.  Season to taste with salt and pepper.  Serve immediately.

Nutritional Information:

Makes 4 servings.

Per serving: 32 calories, 2 g. total fat (<1 g. saturated fat), 4 g. carbohydrates, 1 g. protein, 1 g. dietary fiber, 28 mg. sodium.

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