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Sylvia Wood’s Southern Stir-Fry Veggies recipe

Complement your entree with a sweet southernside dish.

Recipe: Sylvia Wood’s SouthernStir-Fry Veggies

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

  • Remove and discard stems from greens.Tear leaves into 1 to 2 inch pieces.
  • Bring water to a boil in a large Dutchoven; add greens and return to a boil. Cover, reduce heat, andsimmer 5 minutes; drain and set aside.
  • Heat olive oil in a large Dutch oven orwok at medium-high for 2 minutes. Add cabbage and carrot; stir-fry2 minutes. Add collard greens, SPLENDA® Granulated Sweetener,salt and pepper; stir-fry 2 additional minutes. Cover reduceheat and simmer 5 minutes or until greens are tender.

    Makes 8 servings.

    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 1/2Fats

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at www.splenda.com.


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