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Sautéed Collards and Onions

Yield 12 servings (serving size: 1/2 cup)

Ingredients

  • 6 pounds collard greens
  • 2 tablespoons vegetable oil
  • 2 cups minced onion
  • 4 garlic cloves, minced
  • 1 teaspoon salt

Nutrition Information

  • calories 57
  • caloriesfromfat 43 %
  • fat 2.7 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 1.3 g
  • protein 2 g
  • carbohydrate 7.8 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 218 mg
  • calcium 76 mg

How to Make It

  1. Remove stems from collard greens. Wash leaves thoroughly; pat dry, and coarsely chop to equal 20 cups.

  2. Bring 4 quarts water to a boil in a large stockpot; add half of the chopped greens, and cook for 4 minutes. Remove the greens with a slotted spoon, draining them well. Repeat the procedure with remaining chopped greens, and discard the water.

  3. Heat oil in stockpot over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Add greens and salt; sauté 3 minutes or until tender.