Try this Quick Greens, Brazilian Style recipe, or contribute your own.
Suggest a better descriptionWash the collard greens thoroughly to remove any dirt or grit. Drain well. Pick over the greens, discarding any that are old and cutting out any discolored spots and the fleshy ribs. Place leaves in a pile, roll them into a thick cylinder and cut them into thin strips crosswise. Fluff the cut greens into a bowl. Heat the olive oil in a heavy skillet, add the garlic, and cook until it is slightly browned. Add the greens and cook, tossing them frequently to make sure they are coated with the olive oil and garlic. Add the water, season, cover and cook for 5 minutes. Remove and serve warm. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
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Serving Size: 1 Serving (1084g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1705 | ||
Calories from Fat: 1492 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.8g | 221 % | |
Saturated Fat 23.8g | 119 % | |
Monounsaturated Fat 78.1g | ||
Polyunsanturated Fat 55.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.1mg | 6 % | |
Potassium 1538.3mg | 40 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 32.8g | 131 % | |
Sugars, other 19.1g | ||
Protein 22.3g | 32 % | |
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: 1705
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