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Suggest a better descriptionCollard greens, a plentiful winter vegetable, are a wonderful source of calcium and iron. Theyre best and healthiest when eaten slightly crunchy, so be sure not to overcook them. 1. Stack 4-6 collard leaves and roll them up diagonally. Thinly slice the leaves crosswise. Reserve. 2. Place bacon in a large, heavy pot over low heat and cook for 5 minutes, stirring, to render fat. Add garlic to the bacon and cook for 2 minutes, stirring. Do not brown. 3. Add collard greens, in batches if necessary, until they all fit. Combine ingredients well; season with salt and pepper. 4. Drizzle greens with chicken broth. Cover pot and cook over medium-low heat for 10-12 minutes, stirring ocaasionally, until just tender but still slightly crunchy. Serve hot. Per serving: 106 calories, 8 grams fat, 10 milligrams cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.6mg | 1 % | |
Potassium 10mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
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: 2
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