Cut and Come Collards

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 54%
  • Fat: 2.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 3.9g
  • Fiber: 2.4g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 223mg
  • Calcium: 97mg

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

  1. 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.
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