Nutrition per serving may change if servings are adjusted.
2 teaspoons olive oil
2 cloves garlic, minced
3 cups coarsely chopped mustard greens or collard greens
1 cup reduced-sodium chicken broth
½ cup whole-wheat couscous
In a 2-quart saucepan heat oil over medium heat; add garlic and cook for 30 seconds. Add greens and stir; cover and cook about 5 minutes or until greens are almost tender. Add broth to the greens and bring to boiling. Stir in couscous; remove from heat. Cover and and let stand for 5 minutes. Divide among four serving plates.