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Southern Stir-Fry Veggies Recipe

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This recipe for Southern Stir-Fry Veggies, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
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 SPLENDAŽ No Calorie Sweetener, Granulated
1 teaspoon salt
1 teaspoon cracked black pepper

Directions:
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, SPLENDAŽ 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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