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>

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