| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Diabetic, Vegetables, Side dishes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Collard Greens; |
| 2 | c | Vegetable Stock; |
| 3 | To 4 leaves fresh Basil OR: | |
| 1/2 | ts | Dried leaf basil; |
| 2 | ts | Virgin olive oil; |
| 3/4 | c | Onion; chopped |
| 1 | tb | Gingerroot; grated |
| 1 | ts | Jalapono pepper; chopped |
| 1/4 | ts | Seasame oil; |
| Pepper to taste; | ||
| 1 | ts | Sesame seeds; |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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