Mixed Greens Recipe - Cooking Index
Mixed Greens Recipe - Cooking Index
If you haven't tried greens before, you don't know what you're missing. Besides being an excellent source of folate and calcium, greens are simply delicious. If you don't like bacon, you can substitute 1 tablespoon of olive oil and boost the seasonings by adding 1/4 cup of onion. This substitution does not affect exchange or carbohydrate values.
Courses: Side dish| 1 lb | 454g / 16oz | Mustard greens |
| 1 lb | 454g / 16oz | Turnip greens |
| = (or any combination of greens/ such as | ||
| Kale or dandelion) | ||
| 2 | Bacon diced | |
| 1 | Hot red pepper - seeded, minced (small) | |
| = (or 1/4 tspn crushed red pepper flakes) | ||
| 1 teaspoon | 5ml | Salt |
Wash the greens well. Cut off and discard the tough stems; slice or coarsely chop the greens.
Cook the bacon in a large saucepan or Dutch oven over medium-high heat until crisp. Add the greens to the drippings and bacon bits; toss to mix.
Add 2 cups water, the hot pepper, and salt; bring to a boil. Cover and simmer over low heat until the greens are wilted and tender, about 30 to 40 minutes. Uncover and cook 5 minutes more.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1 Fat.
Nutrition Facts: Calories 62; Calories from Fat 42; Fat 5g; Saturated Fat 2g; Cholesterol 5mg; Sodium 465mg; Carbohydrates 4g; Dietary Fiber 2g; Sugars 0g; Protein 3g.
Source:
American Diabetes Association at http://www.diabetes.org
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