INGREDIENTS

INSTRUCTIONS

Author's Note: "The old-fashioned way to prepare greens relies upon a
lot of fatty meat," Chitwood says. "We all know that too much animal
fat leads to weight gain and increased LDL cholesterol, and can cause
increases in blood sugar and blood pressure." If you want more of a
meat taste to these greens, she says, use leftover roast turkey or
chicken, or roast lean pork, but count the meat as your protein.
PANTRY:  Greens= 16 ounce packages of green, collard or mustard, or 1
large bunch fresh greens  If using frozen, Defrost greens and proceed
with recipe.  Place greens in boiling water in a medium saucepan. Add
salt. Chop  bacon and add it to the greens and simmer, uncovered, over
low heat  for 30 minutes.  Drain the greens well, sprinkle with pepper
and cut through them  several times before serving hot.  Nutrition
information per 1/2-cup serving: 29 calories, 5 grams  carbohydrate,
1.6 grams fiber, less than 1 gram fat, 1.5 grams  protein. Exchanges
per 1/2-cup serving: 1 vegetable. Chitwood's  Southern-Style Diabetic
Cooking will be in local stores during the  first week in December,
1996. To order the book by phone, call  1-800-ADA-ORDER
(1-800-232-6733). American Diabetes Association,  publisher. ~ --[Book
Review: Wednesday, November 6, 1996 By ANN  BURGER c/o
www.charleston.net/entertain/food.html Posted Path  McRecipe 07 No
96]-- Recipe By : Marti Chitwood (1996) Southern-Style  Diabetic
Cooking  Posted to MC-Recipe Digest V1 #284  Date: Thu, 07 Nov 1996
12:13:05 -0800  From: Hanneman <phannema@wizard.ucr.edu>

A Message from our Provider:

“Our God is an *_AWESOME_* God!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 12
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 386.7mg
Potassium: 155.3mg
Carbohydrates: 1.7g
Fiber: 1.5g
Sugar: <1g
Protein: 1.7g