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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Diabetes Cooking for Everyone , by Carol Gelles. Exchanges: 1/4 bread, 1 vegetable, 1 fat. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
2 cups chicken broth (or vegetable broth for vegan version) |
1 cup water |
2 cups coarsely shredded zucchini |
1/4 cup snipped fresh dill |
1/2 teaspoon poultry seasoning |
2 cups lightly packed coarsely chopped escarole |
1 tablespoon fresh lemon juice |
1 teaspoon sugar |
1/4 teaspoon ground black pepper |
salt |
1 tablespoon thinly sliced scallion top |
Directions:
1. In a 2-qt saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the broth and water and bring to a boil;.
2. Add the zucchini, dill, and poultry seasoning and return to a boil. Reduce heat and simmer, uncovered, 5 minutes. Add the escarole through the salt. Simmer, uncovered, 5 minutes longer. Sprinkle with the scallion to serve.
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