Categories: Diabetic

Ingredients

• 1 lb ground beef
• 2 tsp dried basil
• 2 tsp dried oregano
• 1/2 tsp salt
• 1 large onion, finely chopped
• 2 tsp canola oil
• 8 cups chopped collard greens
• 8 cups chopped kale
• 2 cartons vegetable stock
• 1 tbsp white wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp pepper
• 8.8 oz package Israeli couscous

Directions

1. In a small bowl, combine the beef, basil, oregano, and salt. Shape into 1/2-inch ball. In a large nonstick skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside.

2. In the same skillet, brown onion in oil. Add greens and kale; cook for 6-7 minutes longer or until wilted.

3. In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer for 10-15 minutes or until couscous is tender, stirring once.

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