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1 pound Brussels sprouts or broccoli, cabbage, kale, collards, or turnips
1 cup chicken broth, low sodium
2 tsp lemon juice
2 tsp spicy brown mustard
1 tsp dried thyme
1 cup sliced mushrooms
Trim Brussels sprouts and cut in half. Steam until tender, about 6 to 10 minutes. Or microwave on high for 3 to 4 minutes.
Bring the broth to a boil in a nonstick pot. Mix in the lemon juice, mustard, and thyme. Add the mushrooms. Boil until the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts. Toss well to coat with the sauce.
Each serving contains 70 calories, 1 g fat, 0 mg cholesterol, 10 g carbohydrates, 85 mg sodium, 4 g dietary fiber, and 4 g protein.
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