Sautéed Spring Greens with Bacon and Mustard Seeds - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 2 ounces thick-cut bacon, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 hot red chile, seeded and finely chopped
- 1 tablespoon yellow mustard seeds
- 1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
- Freshly ground pepper
- 1 tablespoon white wine vinegar
Instructions
- In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale, Spinach.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial...
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