Spicy collard greens

Yield: 4 servings

Measure Ingredient
1 pounds Collard Greens;
2 cups Vegetable Stock;
3 To 4 leaves fresh Basil OR:
½ teaspoon Dried leaf basil;
2 teaspoons Virgin olive oil;
¾ cup Onion; chopped
1 tablespoon Gingerroot; grated
1 teaspoon Jalapono pepper; chopped
¼ teaspoon Seasame oil;
Pepper to taste;
1 teaspoon Sesame seeds;

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 + ½ 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

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