Sylvia Wood’s Southern Stir-Fry Veggies

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 no calorie sweetener, granulated
• 1 teaspoon salt
• 1 teaspoon cracked black pepper

Directions

1. Remove and discard stems from greens. Tear leaves into 1 to 2 inch pieces.
2. 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.
3. Heat olive oil in a large Dutch oven or wok at medium-high for 2 minutes. Add cabbage and carrot; stir-fry 2 minutes. Add collard greens, SPLENDA® Granulated Sweetener, salt and pepper; stir-fry 2 additional minutes. Cover reduce heat and simmer 5 minutes or until greens are tender.

Food Exchanges: 1 Vegetable, 1 1/2 Fats

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.