A, B, C, D, E, F
Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
|Collard Greens and Ham|
16 ounces Fresh Collard Greens (rinsed with hard stems removed and chopped in 1" strips)
1 Tablespoon olive oil
1 Medium Red Onion sliced thin
4 cloves garlic, minced (omit for phenotypes A, D, and F)
1 teaspoon salt
1/2 teaspoon granular fructose
1/4 teaspoon crushed black pepper
1 cup ham (dextrose cured) chopped in cubes about the size of a pea.
Sauté onion in olive oil just until soft. Then add all other ingredients except ham and cook until leaves are tender but not over cooked (5 minutes). Last add precooked ham and stir in until warmed through. The ham will act as a seasoning. Our family uses pre-chopped ham usually used for omelets in the grocery store. This is a very fast 10 minute dinner we use when our kids have a sporting event and we need to get out of the house in a hurry. It can also be packed for a lunch and reheated in a microwave.