Spicy Collard Greens
Yield: 4 servings
1 lb Collard Greens; 1 tb Gingerroot; grated
2 c Vegetable Stock; 1 ts Jalapono pepper; chopped
3 To 4 leaves fresh Basil OR: 1/4 ts Seasame oil;
1/2 ts Dried leaf basil; Pepper to taste;
2 ts Virgin olive oil; 1 ts Sesame seeds;
3/4 c Onion; chopped
Rinse greens well in tepid water and slice in thin strips. Place in a
sausepan with the stock and basil, cover and cook about 30 minutes,
until greens are tender. Heat oil in a non-stick skillet and saute
onion and garlic; stir oil in a non-stick skillet and saute onion and
garlic; stir in gingerroot and jalapeno pepper. Add collard and stir
until liquid is neatly evaporated. Add sesame oil and pepper to
taste; stir. Sprinkle with Sesame Seeds.
Food Ecxchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE
CAL: CHO: 0mg; CAR: 7g; PR0: 2g; SOD: 28mg; FAT: 3g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
441 lb Collard Greens; 1 tb Gingerroot; grated
2 c Vegetable Stock; 1 ts Jalapono pepper; chopped
3 To 4 leaves fresh Basil OR: 1/4 ts Seasame oil;
1/2 ts Dried leaf basil; Pepper to taste;
2 ts Virgin olive oil; 1 ts Sesame seeds;
3/4 c Onion; chopped
Rinse greens well in tepid water and slice in thin strips. Place in a
sausepan with the stock and basil, cover and cook about 30 minutes,
until greens are tender. Heat oil in a non-stick skillet and saute
onion and garlic; stir oil in a non-stick skillet and saute onion and
garlic; stir in gingerroot and jalapeno pepper. Add collard and stir
until liquid is neatly evaporated. Add sesame oil and pepper to
taste; stir. Sprinkle with Sesame Seeds.
Food Ecxchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE
CAL: CHO: 0mg; CAR: 7g; PR0: 2g; SOD: 28mg; FAT: 3g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
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