• 1/4 cup low-sodium vegetable broth
• 2 teaspoons (or 1/2 tablespoon) rice vinegar
• 1/2 tablespoon honey
• 1/2 teaspoon minced garlic
• 1/2 teaspoon fresh grated ginger
• 1/8 teaspoon black pepper
• 1/8 teaspoon sea salt
• 1/4 cup minced yellow onion
• 1/2 of a small red bell pepper, minced
• 1/2 of a medium yellow squash, chopped
• 3/4 cup Nature’s Greens® Turnip Greens
• 1/2 cup frozen lima beans
• 1/2 cup fresh chopped mango
• 1/4 cup cooked brown or wild rice
• 1/4 cup shelled pistachios, chopped
• 2-3 sprigs of fresh mint  

In a small bowl whisk together broth, vinegar, honey, garlic, ginger, pepper, and salt. In a medium pan over low heat sauté onions in broth mixture until translucent. Add bell pepper, squash, turnip greens, and lima beans, and heat another three minutes. Add mango and brown rice and stir to heat through. Transfer to serving dish and garnish with pistachios and mint.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.