This simple dish is a good starter recipe for slightly bitter but nutritious collards.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2004
- 2 bunches collard greens (about 2-1/2 lb/1.25 kg)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
Trim stems from collard greens and discard. In batches, stack leaves and, starting at side, roll up into tube. Cut crosswise into shreds. Set aside.
In large shallow Dutch oven, heat oil over medium-high heat; sauté garlic, salt and hot pepper flakes until fragrant, about 1 minute. Add collards; sauté until wilted, about 3 minutes.
Add 1/2 cup (125 mL) water; cover and steam over medium heat, stirring occasionally and adding more water if liquid evaporates, until collards are tender, about 25 minutes.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 211 mg
- Protein 2 g
- Calories 76.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 1.0
- Folate 4.0
- Calcium 14.0
- Vitamin A 34.0
- Vitamin C 27.0