Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 4|
|Calories from Fat: 67 (47%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 7.6mg||2 %|
|Sodium 56.7mg||2 %|
|Potassium 481.7mg||13 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 6.4g|
|Protein 7g||10 %|
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Calories per serving: 142
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