Try this Sauteed Collards and Onions recipe, or contribute your own.
Suggest a better descriptionRemove 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; saute 3 minutes or until tender. Add greens and salt; saute 3 minutes or until tender. Yield: 12 servings (serving size: 1/2 cup). Per serving: 67 Calories; 3g Fat (31% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 302mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 129 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 87 | ||
Calories from Fat: 22 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 46mg | 2 % | |
Potassium 403.3mg | 11 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 5.8g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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