Brussels Sprouts with Mushroom Sauce

• 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.