| 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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