• 3 cups chicken broth (either homemade with water + bouillon, or pre-made as long as it is low in fat)
  • 3 Tablespoons soy sauce
  • 4 teaspoons teriyaki sauce
  • 5-6 cups assorted greens (kale, spinach, Swiss chard, tatori)


  • Combine the broth, soy sauce, and teriyaki sauce in a medium sauce pan and turn the heat to medium/high
  • Either roughly cut the greens or leave them whole (de-stem the greens that need it)
  • Add the greens to the broth and simmer until the green are cooked
Greens in a Broth Nutrition Facts

Serving Size

1/2 Cup


7 Servings


To reduce sodium, you may substitute Whole Foods brand Thai Ginger marinade (sold by fish display) 1620 mg sodium/# Tbsp or 231.42 mg/serving to lower total sodium/serving in this recipe to 439.27 mg/serving.