Sautéed Collards and Onions

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 43%
  • Fat: 2.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 2g
  • Carbohydrate: 7.8g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 218mg
  • Calcium: 76mg

Ingredients

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

Preparation

  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.
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