Recipe by Cooking Light January 1995


Recipe Summary test

12 servings (serving size: 1/2 cup)


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

57 calories; calories from fat 43%; fat 2.7g; saturated fat 0.5g; mono fat 0.7g; poly fat 1.3g; protein 2g; carbohydrates 7.8g; fiber 1.3g; iron 0.9mg; sodium 218mg; calcium 76mg.