Filled won ton wrappers—stuffed with winter squash and topped with a wild mushroom ragu—are easy to love and easy to make. Sold as 3 1/2- to 4-inch squares or rounds, wrappers are made from a flour- or egg-based dough with a dusting of cornstarch to keep them from sticking. (Vegans: Read the label before purchasing.) To make this menu easier, the ravioli can be made ahead and refrigerated or frozen. Just place layers of filled ravioli, not touching, on a baking sheet lined with wax paper, and separate the layers with more wax paper to keep them from sticking.
Garlicky Braised Greens with Balsamic Vinegar and Capers
30 minutes or fewer
When you regularly eat mineral-rich dark leafy greens such as kale and collards, every cell in your body will thank you.
10 cloves garlic, peeled
1/4 cup extra virgin olive oil
3 Tbs. capers, drained
2 lb. greens, stemmed, washed and cut into 1-inch pieces
1 tsp. salt
Black pepper to taste
2 tsp. balsamic vinegar
1. Crush each garlic clove with flat blade of heavy knife, and slice each crushed piece in half.
2. Heat oil in large pot over medium heat. Add garlic, and cook 2 to 3 minutes, stirring often, or until garlic starts to brown. Add capers, and cook, tossing, 1 minute more. Add greens, salt, pepper and 1 cup water. Toss greens with tongs, pushing uncooked leaves to bottom, until all greens are wilted. Reduce heat to low, and cook, covered, about 10 minutes, or until greens
3. Uncover, increase heat to high and cook, stirring often, until almost all liquid has evaporated, 2 to 3 minutes. Remove from heat, and stir in vinegar. Serve hot.
PER SERVING: 70 CAL; 2G PROT; 5G TOTAL FAT (0.5G SAT. FAT); 6G CARB; 0MG CHOL; 270MG SOD; 1G FIBER; 0G SUGARS