Sylvia Wood's Southern Stir-Fry Veggies

By MAYS

Ingredients
  • 1 (1 pound) package collard greens

  • 1/2 cup water

  • 1/4 cup olive oil

  • 1 pound cabbage, thinly sliced

  • 1 large carrot, shredded

  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated

  • 1 teaspoon salt

  • 1 teaspoon cracked black pepper

Directions
  1. Remove and discard stems from greens.

  2. Tear leaves into 1 to 2 inch pieces.

  3. Bring water to a boil in a large Dutch oven; add greens and return to a boil. Cover, reduce heat, and simmer 5 minutes; drain and set aside.

  4. Heat olive oil in a large Dutch oven or wok at medium-high for 2 minutes.

  5. Add cabbage and carrot; stir-fry 2 minutes.

  6. Add collard greens, SPLENDA® Granulated Sweetener, salt and pepper; stir-fry 2 additional minutes.

  7. Cover reduce heat and simmer 5 minutes or until greens are tender.


Nutritional Facts

Servings
8
Nutrition Information Per Serving
Calories
90
Calories from Fat
60
Total Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
310mg
Total Carbs
7g
Dietary Fiber
3g
Sugars
2g
Protein
2g
Exchanges per Serving
1 Vegetable
1 1/2 Fats

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