Complement your entree with a sweet southern
side dish.
Sylvia Wood's Southern
Stir-Fry Veggies
- 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® No Calorie Sweetener, Granulated
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 servings.
Nutrition Information Per Serving: 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.
