Sylvia Wood’s Southern Stir-Fry Veggies
Complement your entree with a sweet southern side dish.
- Serves: 8
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 3/4 cup stir-fry veggies
- Amount Per Serving
- Calories:
- 90
- Calories from Fat:
- 60
- Total Fat:
- 7g
- Saturated Fat:
- 1g
- Cholesterol:
- 0mg
- Sodium:
- 310mg
- Total Carbs:
- 7g
- Dietary Fiber:
- 3g
- Sugars:
- 2g
- Protein:
- 2g
DIRECTIONS
Remove and discard stems from greens. Tear leaves into 1 to 2 inch pieces.
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.
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.
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 SPLENDA® No Calorie Sweetener, Granulated
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
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