SOUL-FRIED COLLARDS
(Number of Powerfoods: 2)
1 POUND COLLARD GREENS
½ CUP WATER
¼ CUP EXTRA-VIRGIN OLIVE OIL
1 POUND CABBAGE, THINLY SLICED
1 LARGE CARROT, SHREDDED
2 TABLESPOONS CHOPPED ONION
1/3 CUP SUGAR
1 TABLESPOON RED WINE VINEGAR
1 TEASPOONSALT
1 TEASPOON BLACK PEPPER
HOT SAUCE1. Wash the collard greens well and squeeze to drain. Dab with paper towels to remove excess
water. Cut the stems from the greens. Chop the leaves into 2-inch pieces.
2. Bring the water to a boil in a large pot, add the greens, and return to a boil. Cover, reduce the heat,
and simmer for 5 minutes. Drain in a colander.
3. Heat the oil in a large skillet over medium-high heat. Dump in the cabbage, carrot, and onion; stir-
fry for 2 minutes. Add the collard greens, sugar, vinegar, salt, and pepper. Stir-fry for 3 minutes.
Cover. Reduce the heat and simmer for 5 minutes or until the greens are tender. Season with hot
sauce.
Makes 8 servings.
Per serving: 130 calories, 2 g protein, 16 g carbohydrates, 7 g fat (1 g saturated), 370 mg sodium, 4
g fiber
ABS DIET POWER TIP
Collard greens, kale, spinach, and other green leafy vegetables are mental medicine. A study
of 3,000 people age 65 and older found that those who ate two servings of vegetables a day
had a 40 percent lower rate of cognitive decline than those who ate one serving or less. The
likely reason: All those green vegetables are rich in vitamin E. Toss your greens with olive oil
to get the biggest benefit. Fat helps your body better absorb vitamin E.