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Recipes: Spicy Greens
- 1 lb fresh spinach (or collard greens or kale)
- 1 Tbsp peanut oil
- 1/2 large onion, coarsely chopped
- 1 large tomato, chopped into small pieces
- 1/2 small lemon, sliced thin
- Fresh ground pepper to taste
- 2 Tbsp curry powder, or to taste
Wash the spinach thoroughly. Cook in a saucepan over low heat about 5 minutes; do not add water. (There is usually enough water already clinging to the leaves to steam the greens.) Collard greens or kale may take 7 - 10 minutes.
Heat the oil in a skillet and sauté the onion and tomato for 4 - 5 minutes. Add the cooked greens, lemon slices, and seasonings; stir constantly for a few minutes. Serve hot.
Serving size: 1/2 cup
Vegetable Exchange: 1
Fat Exchange: 1
Total Fat: 4 g
Calories From Fat: 36
Cholesterol: 0 mg
Sodium: 35 mg
Carbohydrate: 6 mg
Dietary Fiber: 2 g
Protein: 2 g
American Diabetes Association How to Cook for People with Diabetes
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