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TIP

For sautéed recipes, I generally prefer to use asparagus that’s on the thin side and save those fat stalks for the grill or broiler.

Shaved Brussels Sprouts

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 25 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 70

Calories from fat: 15

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb : 12 g

Fiber: 5 g

Sugars: 3 g

Protein: 4 g

Cholesterol : 0 mg

Sodium: 170 mg

Vitamin A: 15%

Vitamin C: 160%

Calcium: 6%

Iron : 10%

When you thinly slice Brussels sprouts and cook them over high heat, they take on a whole new dimension. The outer layer gets toasty and crispy, the inner leaves remain intact and stay firm and crunchy. I like to use them as a garnish as well as a side, so sprinkle them over BBQ dishes or drop’em on savory gravy entrées. They’ll add a fun flavor and texture.

1 teaspoon olive oil

¼ cup thinly sliced onion

6 cloves garlic, sliced thinly

1 pound thinly sliced Brussels sprouts (see tip)

¼ teaspoon salt

Freshly ground black pepper

Preheat a large, heavy skillet over medium-high heat. Cast iron works best here to get the sprouts nice and crispy. Sauté the onion in oil for about 3 minutes, until just starting to brown. Add the garlic and sauté for another 30 seconds. Add the Brussels sprouts, salt, and pepper. Saute for about minutes, until the leaves are browned and crisped. They’re ready!

TIP

To get the Brussels sprouts “shaved,” no need to break out the straight-edge razor. Trim the nub on the bottom and slice the sprout in half lengthwise. Then just slice the sprouts into thin-as-you-can lengthwise strips. It might take a bit of time, but it’s a great way to enjoy these little guys and well worth it!

Pineapple Collards

SERVES 4 • ACTIVE TIME : 10 MINUTES • TOTAL TIME : 20 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 60

Calories from fat: 15

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 11 g

Fiber: 4 g

Sugars: 2 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 170 mg

Vitamin A: 150%

Vitamin C: 80%

Calcium: 20%

Iron: 8%

I was in a greens rut. I wanted something sour and tangy for my greens but I’d been putting lime in everything and needed a change. Pineapple totally worked! It’s fun twist with just a hint of juicy sweetness. These are perfect served with Broiled Blackened Tofu (page 147) and Butternut Coconut Rice (page 80), or for any dinner when you need to get out of your greens rut.

1 teaspoon sesame oil

6 cloves garlic, minced

2 teaspoons minced fresh ginger

¼ teaspoon red pepper flakes

1 pound collards, coarse stems removed, leaves torn into bite-

size pieces

½ cup pineapple, chopped finely

¼ teaspoon salt

Preheat a large skillet over medium heat. Sauté the garlic, ginger, and red pepper flakes in the oil for about 2 minutes, being careful not to burn them. Spray them with a little nonstick cooking spray if needed. Add the collards, pineapple, and salt, and use tongs to sauté for about 10 more minutes. Use splashes of water if the pan seems dry. The collards should be tender and cooked down pretty well. Serve immediately.

TIP

I prefer to use fresh pineapple, but canned will work if you use the kind packed in only juice (not syrup).

Creamed Corn

SERVES 4 • ACTIVE TIME : 15 MINUTES • TOTAL TIME : 25 MINUTES

PER SERVING

(¼ RECIPE) :

Calories: 130

Calories from fat: 30

Total fat: 3.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 23 g

Fiber: 4 g

Sugars: 4 g

Protein: 5 g

Cholesterol: 0 mg

Sodium: 310 mg

Vitamin A: 0%

Vitamin C: 10%

Calcium: 0%

Iron: 6%

Creamed corn is such a heavenly backdrop for so many things. Latin dishes, Southern dishes, barbecue; I keep the flavor simple so it can go with almost anything. Sautéing the corn before blending it gives it an added depth of flavor. Although this is best with fresh corn, if using frozen allow for 5 more minutes cooking time when you saute the corn.

½ cup plus ⅓ cup plain