Wash them in cool water and take off the very outer leaves.
Parboil them for 5 minutes or so, then plunge them into cold water. This helps them to retain their green coloring. Then I cooked them over medium heat in a large skillet with sesame oil, organic tamari, pepper, and parsley flakes. You be the judge on how much of each you add, I usually just keep tasting.
The pasta on the side is penne with olive oil, Daiya vegan cheese, and garlic.
Nutritional Value & Health Benefits
(without added spices, oils, etc. of course)
(1/2 cup cooked)
Calories 30
Protein 2 grams
Carbohydrates 7 grams
Dietary Fiber 2 grams
Potassium 247 mg
Vitamin C 48 mg
Folate 47 mcg
Vitamin A 561 IU
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