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Steamed Greens & Sprouts with Balsamic Glaze

March 17, 2016

Ingredients

1 large bunch organic, cavolo nero, kale or chard

fresh sprouts (mung beans, lentils or chickpeas)

reduced balsamic vinegar

Directions

1Remove the hard stems from the greens and slice the leaves thinly. Place in a steamer basket (with water already boiling) and steam 3-5 minutes until tender

2Serve with sprouts and drizzle with balsamic glaze

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