Recipe - Popeyes Blues Busters

1 pound Fresh spinach; stemmed
2 cup Chopped fresh kale leaves
2 cup Chopped fresh collard greens
3 md Carrots
2 md Parsnips; coarsely grated
1 teaspoon Curry powder
3 tablespoon Sesame seeds
Salt to taste

4 SERVINGS DAIRYFREE

This colorful medley of greens and crunchy root veggies with curry will
lift spirits fast.

In vegetable steamer, combine spinach, kale and collard greens. Layer
grated carrots and parsnips on top of greens. Cover pot and steam
vegetables just until greens are bright in color and vegetables are tender.
Drain water, remove steamer and transfer greens and vegetables to pot. Stir
in curry, sesame seeds and salt. Mix well and serve hot.

PER SERVING: 211 CAL.; 8G PROT.:5G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0
CHOL.; 141MG SOD.; 13G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 50

Converted by MM_Buster v2.0l.