• 1 lb. broad leaf mustard greens, dai gai choy
• 1 large sweet potato
• 1-1/2 quarts water

Rinse the mustard greens in several changes of cold water and drain thoroughly in a colander. Cut the mustard greens into 1 inch pieces. Peel the sweet potato and cut into large chunks. In a 3-quart saucepan, bring water to a boil over high heat. Add the mustard greens and sweet potato, and return to a boil. Cover, reduce heat to low, and simmer 3 hours. Serve piping hot (no more than 1-1/2 cups per person).

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 88, fat 0.5g, 5% calories from fat, cholesterol 0mg, protein 3.7g, carbohydrates 18.9g, fiber 4.1g, sugar 4.0g, sodium 38mg, diet points 1.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.9, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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