1 pound brussels sprouts or broccoli, cabbage, kale, collards, or turnips
1 cup chicken broth, low sodium
2 tsp. lemon juice
2 tsp. spicy brown mustard
1 tsp. dried thyme
1 cup sliced mushrooms
Trim Brussels sprouts and cut in half. Steam until tender—about 6 to 10 minutes, or microwave on high for 3 to 4 minutes. Bring the broth to a boil in a nonstick pot. Mix in the lemon juice, mustard, and thyme. Add the mushrooms. Boil until the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts. Toss well to coat with the sauce.
Each serving contains 70 calories, 1 g fat, 0 mg cholesterol, 10 g carbohydrates, 85 mg sodium, 4 g dietary fiber, and 4 g protein.