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.
Recipe by Cooking Light March 2007
Recipe Summary test
37 calories; calories from fat 54%; fat 2.2g; saturated fat 1.2g; mono fat 0.5g; poly fat 0.2g; protein 1.7g; carbohydrates 3.9g; fiber 2.4g; cholesterol 5mg; iron 0.2mg; sodium 223mg; calcium 97mg.