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 six to 10 minutes, or microwave on high for three to four 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 five to eight 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.