3 points a serving
From: WhoMe40@aol.com

* Exported from MasterCook *

Hot and Sour Greens

Recipe By r. Weil
Serving Size : 0 Preparation Time :0:00
Categories : ** MCR Greens / Spinach


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound greens (bok choy -- kale, or collards)
2 teaspoons canola oil
2 large cloves garlic -- minced
1/4 teaspoon hot red-pepper flakes
1/4 teaspoon dry mustard powder
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon light-brown sugar


1. Wash and drain greens, remove any tough stems, and slice leaves into
1/2-inch shreds. (If using bok choy or Chinese cabbage, trim off the end,
slice stems 1/4 inch thick and leaves 1/2 inch thick.)

2. Heat the canola oil in a skillet over medium heat. Add the garlic and
red-pepper flakes and stir-fry for 1 minute.

3. Add the greens along with the mustard and stir to coat with the spices.

4. Combine the rice vinegar, soy sauce, and sugar and add to skillet.

5. Cook covered over medium heat until vegetables are tender, about 5 minutes.

Source:
"http://www.eatingwell.net/rcp_hot_and_sour_greens.shtml"
S(Formatted by Whome40@aol.com Jun 2000):
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Per serving: 97 Calories (kcal); 9g Total Fat; (80% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 344mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates 3 points a serving



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Sherry in GA