Collards with Red Onions


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Serves 8  Cook Time 1 hour 20 minutes

Ingredients:
3 (16-oz.) bags fresh collard greens
2 medium red onions, finely chopped
2 tbsp vegetable oil
2 1/2 Cups vegetable broth
1/4 Cup cider vinegar
2 tbsp Spenda brown sugar
1 1/2 tsp salt
1/2 tsp dried crushed red pepper

Directions:

  1. Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
  2. Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.
  3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

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