Leafy Greens Recipes Please!!

Any of the greens would be great sauteed with onion and garlic in a little bit of olive oil.
The fennel could be grated into a salad or you can roast it.

Mexican Shrimp Cobb Salad
Gina's Weight Watcher Recipes
Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7
Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g
Sodium: 588 mg

For the Shrimp:
16 oz cooked large shrimp, peeled
chipotle chili powder to taste
1 tbsp lime juice
salt to taste

Creamy Cilantro Tomatillo Dressing
Gina's Weight Watcher Recipes
Servings: 7 • Serving Size: 1/4 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 43.3 • Fat: 2.4 g • Protein: 2.1 g • Carb: 3.7 g • Fiber: 0.3 g

1/2 cup lowfat buttermilk
1/4 cup light mayonnaise
1/4 cup fat free Greek yogurt
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 tomatillo, husks removed, chopped
1 clove garlic
1 scallion
juice of 1/2 lime
1/2 tsp dried parsley flakes
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/4 tsp salt

Combine all ingredients in a blender.

Makes 1-3/4 cup.

For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
2 tbsp red onion, divided
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass avocado, diced
1 cup reduced fat Sargento Mexican Blend shredded cheese

Directions:

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.



Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.



In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

Sauteed Collard Greens with Bacon
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 1 pt • Points+: 2 pts
Calories: 72.9 • Fat: 4.5 g • Protein: 3.1 g • Carb: 6.8 g • Fiber: 2.4 g

1 tbsp olive oil
1 slice bacon, chopped
3 cloves garlic, chopped
1 bunch collard greens, washed and dried
salt

Remove the tough stems that run down the center of the leaf. Then stack a few leaves, roll and slice into thin strips.

In a large saute pan, heat bacon on low heat. When bacon fat melts, add oil and garlic, saute until golden, about a minute. Add chopped collards to the pan, season with salt and cover.

Simmer covered until tender, about 10 minutes, stirring occasionally.

Pasta with Italian Chicken Sausage, Peppers and Escarole
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1-1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 297.7 • Fat: 5.5 g • Protein: 20.6 g • Carb: 47.2 g • Fiber: 7.5 g • Sugar: 1.1 g

Ingredients:
12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
1 tsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
1 lb Italian chicken sausage, removed from casing
1 medium head escarole, rinsed and torn into bite sized pieces
1/4 cup grated Parmigiano Reggiano
1/4 tsp crushed red pepper
salt and fresh pepper to taste

Directions:

Rinse escarole and tear into bite sized pieces.



Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.



Cook until soft, about 4-5 minutes.



Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.


Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.



Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Roasted Broccoli with Smashed Garlic
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of broccoli • Old Points: 2 pts • Points+: 3 pts
Calories: 126 • Fat: 7.5 g • Protein: 4.3 g • Carb: 13.7 g • Fiber: 5.7 g

1 1/2 lbs broccoli florets, cut long with part of stem
6 cloves garlic, smashed
2 tbsp extra virgin olive oil
kosher salt and fresh pepper

Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, until broccoli is browned and tender.

From a kale / collards lover:

light version: chop and steam the greens until desired tenderness, toss with salt, lemon juice and black pepper

alternatives: add some vegetable broth, balsamic vinegar (helpful if you find them bitter), or a blend of toasted sesame oil and ginger

try raw kale - chop into very thin strips, toss with toasted sesame oil, balsamic, lemon juice and salt (acquired taste, many love it, not my fave)

entrees: add kale to soups, any vegetable stir fry with onions, garlic etc.; stir fry or steam and add to eggs

if you're feeling adventurous, google "kale chips", many recipes for toasting them in oven but they are really best made in a dehydrator, if you really feel adventurous try this, but warning these are addictive and watch the calories from the cashews, I add fewer cashews to mine: http://prideandvegudice.com/2011/06/12/cheesy-kale-chips/