Sylvia's Southern Stir-Fry Veggies
Jan. 2, 2006 — -- Sylvia Woods is perhaps New York's most famous soul food chef. In fact, she's been crowned the "queen of soul food," a cuisine that is not generally known for being low calorie.
The Zagat New York City restaurant survey said that the food at Wood's Harlem restaurant is tasty and comforting, but warned: "Don't tell your doctor what you ate."
That's all changed. Woods has joined forces with Splenda and concocted some delicious, yet light treats.
Makes 8 servings
Preparation time: 10 min.
Cooking time: 15 min.
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 five minutes; drain and set aside.
Heat olive oil in a large Dutch oven or wok at medium-high for two minutes. Add cabbage and carrot; stir-fry two minutes. Add collard greens, Splenda granular, salt and pepper; stir-fry two additional minutes. Cover reduce heat and simmer five minutes or until greens are tender.
Nutrition information per serving:
Serving Size: 1/8 recipe
Calories 100
Calories from Fat 70
Total Fat 7g
Saturated Fat 1g
Cholesterol 0mg
Sodium 320mg
Total Carbohydrate 9g
Dietary Fiber 4g
Sugars 3g
Protein 2g
Dietary exchanges:
2 Veg, 1 Fat
This recipe, when compared to a traditional recipe, has a 19 percent reduction in calories, a 46 percent reduction in carbohydrates and a 78 percent reduction in sugars.
Sylvia Woods is a compensated spokeswoman for Splenda Corp.
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