1. Combine all elements besides nonstick cooking spray and cilantro in giant bowl; toss to coat.
2. Spray chilly grid of grill with nonstick cooking spray. Prepare coals for direct grilling. Place greens on grill, 2 to three inches from sizzling coals; reserve marinade. Grill three to four minutes per aspect, or till tender and frivolously charred; cool 10 minutes. (Or, place greens on rack of broiler pan coated with nonstick cooking spray; reserve marinade. Broil 2 to three inches from warmth three to four minutes per aspect, or till tender; cool 10 minutes.)
three. Remove peel from eggplant, if desired. Slice greens into bite-size items; return to marinade. Stir in cilantro; toss to coat. Garnish as desired.
Calories: 63 energy, Carbohydrates: 11 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 70 mg, Fiber: 1 g
Exchanges per serving: 1/2 Fat, 2 Vegetable.
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