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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)

Prep Time  20 min Cook Time  20 min Serves  24

Ingredients

1 cup olive oil, divided

12 cups 3/4-inch cubes butternut squash

1 tablespoon ground turmeric

2 cups chopped leeks

1 1/2 teaspoon red pepper flakes or to taste

Sea salt to taste

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

    removed and chopped

2 cups coarsely chopped California dried plums

Juice of 3 oranges

1 tablespoon finely grated orange zest

Sea salt to taste


Directions

  1. Heat 3/4 cup oil in 2 large skillets. Stir turmeric, leeks, red pepper flakes and 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 5 minutes.

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

 

Servings: 24- 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: 120 mg


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