Cut and Come Collards

recipe
Darina Allen uses a heritage variety of kale called "cut and come" that isn't available in the States, so she suggests collard greens as a good substitute.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 37
Caloriesfromfat 54 %
Fat 2.2 g
Satfat 1.2 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 1.7 g
Carbohydrate 3.9 g
Fiber 2.4 g
Cholesterol 5 mg
Iron 0.2 mg
Sodium 223 mg
Calcium 97 mg

Ingredients

12 cups water
1 (16-ounce) package prewashed chopped collard greens
1 1/4 teaspoons salt, divided
1 tablespoon butter
1/2 teaspoon freshly ground black pepper

Preparation

Bring 12 cups water to a boil in a large Dutch oven. Add greens and 1 teaspoon salt. Reduce heat, and simmer 25 minutes or until greens are tender; drain. Combine greens, remaining 1/4 teaspoon salt, butter, and pepper in a large bowl, stirring until butter melts.

Note:

Darina Allen,

March 2007
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