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1 (1 pound) package collard greens
1 pound cabbage, thinly sliced
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cracked black pepper
Remove and discard stems from greens. Tear leaves into 1 to 2 inch pieces.
Bring water to a boil in a large Dutch oven; add greens and return to a boil. Cover, reduce heat, and simmer 5 minutes; drain and set aside.
Heat olive oil in a large Dutch oven or wok at medium-high for 2 minutes. Add cabbage and carrot; stir-fry 2 minutes. Add collard greens, SPLENDA® Granulated Sweetener, salt and pepper; stir-fry 2 additional minutes. Cover reduce heat and simmer 5 minutes or until greens are tender.
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