Spicy Collard Greens Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Collard Greens,
2 cup: Vegetable Stock,
3: To 4 leaves fresh Basil OR:,
1/2 tsp: Dried leaf basil,
2 tsp: Virgin olive oil,
3/4 cup: Onion, chopped
1 tbsp: Gingerroot, grated
1 tsp: Jalapono pepper, chopped
1/4 tsp: Seasame oil,
Pepper to taste,
1 tsp: Sesame seeds,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp