Yield: 6 Servings
|1 pounds||Frozen mustard green|
|2 cups||Boiling water|
|1 ounce||Bacon slice|
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 ½-cup serving: 29 calories, 5 grams carbohydrate, 1⅗ grams fiber, less than 1 gram fat, 1½ grams protein.
Exchanges per ½-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@...>