Serves 8 Cook Time 1 hour 20 minutes
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
- Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
- 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.
- 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