Sylvia Woods Southern Stir-Fry Veggies Recipe

Sylvia Woods Southern Stir-Fry Veggies Recipe

  • 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
  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(R) Granulated Sweetener, salt and pepper; stir-fry 2 additional minutes. Cover reduce heat and simmer 5 minutes or until greens are tender.
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