* 1 Tbs. olive oil
* 2 large leeks, white parts only, thinly sliced (11/2 cups)
* 1 bunch Swiss chard, collard greens, or beet tops (12 oz.), tough veins removed, coarsely chopped
* 1 clove garlic, minced (1 tsp.)
Heat oil in large skillet over medium heat. Add leeks, and sauté 5 minutes, or until soft. Reduce heat to low; add Swiss chard and garlic. Cover pan, and steam greens 7 to 9 minutes, or until wilted and tender.
Per : Calories: 132, Protein: 4g, Total fat: 8g, Saturated fat: 1g, Carbs: 16g, Cholesterol: mg, Sodium: 638mg, Fiber: 4g, Sugars: 4g