Sylvia Wood's Southern Stir-Fry Veggies
Sylvia Wood's Southern Stir-Fry Veggies
Makes servings.
Ingredients:
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.
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.
Italian-Mexican Vegetable Bake
Italian-Mexican Vegetable Bake
Makes servings.
Ingredients:
Directions:
1. In a casserole dish mix all ingredients except cheese.
2. Top with cheese. Bake at 350°F for 20 minutes.
2. Top with cheese. Bake at 350°F for 20 minutes.
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