Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Darina Allen
Recipe by Cooking Light March 2007

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

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Directions

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  • 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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Nutrition Facts

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.
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