Spicy Collard Greens
Ingredients| 1 lb 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 1 pepper to taste 1 tsp sesame seeds |
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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 O Brion and her Meal-Master
Servings:
4
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