Ingredients
- 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
Directions
- 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
Nutritional Information Per Serving:
Calories: 68
Fat: 4 grams
Sodium: 35 miligrams
Protein: 2 grams
Carbohydrates: 6 grams
Diabetic Exchanges
1 Vegetable; 1 Fat Exchange
Source: How to Cook for People with Diabetes