• 1 cup quick cooking rice
• 2 tsp. olive oil
• 2 cloves garlic, crushed
• 4 cups kale or curly endive, finely chopped
• 3-1/3 cups plum tomatoes, seeded and chopped
• 1/4 tsp. salt (optional), or to taste

Prepare rice according to package directions. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 3 minutes or until golden. Stir in kale and tomatoes. Sauté another 10-12 minutes, stirring occasionally, or until kale is tender. Transfer to a bowl. Fluff rice with a fork and combine with tomato-kale mixture. Season with salt and pepper to taste.

Per serving: calories 188, fat 3.4g, 16% calories from fat, cholesterol 0mg, protein 5.3g, carbohydrates 35.9g, fiber 3.2g, sugar 7.4g, sodium 39mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.1, Fruit: 0.0, Bread: 1.1, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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