Soy Ginger Chicken and Winter Greens

This recipe serves 4 and is a flavor sensation with tangy soy ginger sauce and those calcium-filled, dark leafy greens you're always trying to fit into your menu. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients
1/2 cup soy ginger sauce*

2 large boneless, skinless chicken breast halves, cut into thin strips

6 to 8 cups assorted fresh winter greens (kale, collards, mustard and/or chard)

2 tablespoons extra virgin olive oil*

2/3 cup julienned carrots

1/2 cup chopped scallions

Method
In a small bowl, combine sauce and chicken. Let marinate at least 30 minutes. Wash greens thoroughly, trim and chop roughly. Bring a large pot of water to a boil. Place greens in boiling water and blanch 3 to 4 minutes. Drain and immediately transfer to ice water to stop cooking and retain color. When cool, drain and set aside. In a large sauté pan or wok, heat olive oil over medium high heat and sauté chicken about 5 minutes until well browned. Add carrots, scallions and cooked greens. Sauté another 3 to 5 minutes, tossing to mix ingredients. Serve with additional soy ginger sauce.

Nutrition
Per serving: 220 calories (90 from fat), 9g total fat, 1.5g saturated fat, 19g protein, 17g total carbohydrate (3g dietary fiber, 1g sugar), 35mg cholesterol, 1160mg sodium