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Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Your GPS to Health: Greens, Dried Plums and Squash

Dried Plums add a natural sweetness and along with the squash help mask the bitterness from the greens.

Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN, for the California Dried Plum Board (www.californiadriedplums.org)

 

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Prep Time   20 min Cook Time   15 min Serves  4

Ingredients

3 tablespoons olive oil, divided

2 cups 3/4-inch cubes butternut squash

1/2 teaspoon ground turmeric

1/3 cup chopped leeks

1/4 teaspoon red pepper flakes or to taste

Sea salt to taste

4 cups mixed greens (kale, Swiss chard, spinach or collard greens), stems

    removed and chopped

1/3 cup coarsely chopped California dried plums

Juice of 1/2 orange

1/2  teaspoon finely grated orange zest

Sea salt to taste


Directions

  1. Heat 2 tablespoons oil in a very large skillet. Stir turmeric, leeks, red pepper flakes and a few dashes of sea salt.  Add squash and cook until fork tender. Remove from pan and set aside.

  2. Add remaining olive oil to the pan. Add greens and dried plums and saute for 2 to 3 minutes.

  3. Add squash back to skillet and finish with orange juice and zest

 

Servings: 4- serving is ½ cup

Per serving: 198 calories

 

Total Fat: 11 grams

Total Carbohydrate: 26.1 grams

Fiber: 3.95 grams

Sugar: 7.8 grams

Protein: 3.35 grams

Sodium: 243 mg