The. lowest risk of
stroke
was found among
people who ate five or six
servings of vegetables daily—with
greens offering the most benefit
CREAMY COLLARD DIP
Collards are a good source o f vitam in A . One
o f its functions is helping the eyes adjust to
light and dark.
PREP:
25
MIN. BAKE:
10
MIN. COOK:
15
MIN.
OVEN:
350
°F
2
slices bacon
i
small sweet onion, chopped (about
icup)
i
medium red sweet pepper, seeded
and chopped
(V4
cup)
1
lb. fresh collard greens, trimmed and
coarsely chopped (6 cups)
3
cloves garlic, minced
1
8-oz. pkg. reduced-fat cream cheese
(Neufchatel), cubed and softened
2
oz. reduced-fat Monterey Jack
cheese, shredded
QA
cup)
V2
cup light sour cream
'/2
tsp. Cajun seasoning (optional)*
Thin bread sticks or vegetable
dippers, such as sweet pepper strips
1.
Preheat oven to 350°F. In a 12-inch
skillet cook bacon until crisp. Drain bacon
on paper towel. Remove and discard all but
2 teaspoons of bacon drippings from
skillet. Add onion and sweet pepper to
skillet. Cook 5 minutes over medium heat
or until vegetables are just tender, stirring
occasionally. Add collard greens and garlic;
cover and cook 10 minutes or until tender,
stirring occasionally. Remove from heat.
2.
Add cream cheese, Monterey Jack cheese,
sour cream, and Cajun seasoning to the
collard mixture, stirring until combined. If
desired, trim fatty part from bacon and
discard. Crumble remaining bacon and add
to collard mixture. Spread mixture in a
1 V 2-quart casserole dish or 9-inch pie plate.
3.
Bake, uncovered, 10 minutes or until
warmed through. Serve with vegetable
dippers or bread sticks. MAKES 3 V 3 CUPS
(12
TO
14
(V
4
-CUP) SERVINGS).
*NOTE: If you do not use the Cajun
seasoning, add
x/ \
teaspoon salt to dip.
EACH SERVING
104
cal, 8gfat (
4
gsat.fat),
23
mgchol,
208
mg sodium, Sgcarbo,
1
gfiber,
5
gpro. D aily Values:
41
% vit. A,
36
% vit. C,
10
% calcium,
1
% iron.
(&
BETTER HOMES AND GARDENS
OCTOBER
2 0 0 9
2 0 5
Introducing the
poetically simple ice cream
from Haagen-Dazs.
