Sylvia Wood's Southern Stir-Fry Veggies
Complement your entrée with a sweet Southern-style side dish.
1 (1 pound) package collard greens
1/2 cup water
1/4 cup olive oil
1 pound cabbage, thinly sliced
1 large carrot, shredded
1/2 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon salt
1 teaspoon cracked black pepper
- Remove and discard stems from greens. Tear leaves into 1 to 2 inch pieces.
- Bring water to a boil in a large Dutch oven; add greens and return to a boil. Cover, reduce heat, and simmer 5 minutes; drain and set aside.
- Heat olive oil in a large Dutch oven or wok at medium-high for 2 minutes. Add cabbage and carrot; stir-fry 2 minutes. Add collard greens, Splenda® Granulated Sweetener, salt and pepper; stir-fry 2 additional minutes. Cover reduce heat and simmer 5 minutes or until greens are tender.
Makes 8 (3/4 cup) servings.
Nutritional Information Per Serving (1/8 of recipe; 3/4 cup): Calories: 90; Calories from Fat: 60; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 310mg; Total Carbs: 7g; Dietary Fiber: 3g; Sugars: 2g; Protein: 2g.
Exchanges per Serving: 1 Vegetable, 1 1/2 Fats.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.