Vegetarian Callard Greens (pdf)
Makes: 6 servings (1 cup per serving)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter ½ onion, chopped
- ½ teaspoon red pepper flakes (increase to 1 teaspoon if you like food spicy)
- ⅛ teaspoon garlic powder
- 1 pound collard greens, stems removed and chopped*
- 3 cups vegetable broth 2 tomatoes, seeds removed and chopped**
- Salt and black pepper to taste
Directions
- Wash all vegetables* and remove seeds from the tomatoes.**
- Collect, chop, and measure all ingredients before starting to prepare the recipe.
- Heat the oil and butter in a large pot over medium heat.
- Add the onion and cook for about 2 minutes until slightly soft.
- Add the red pepper flakes and garlic and cook for 1 minute. Add the chopped collard greens and cook for another minute.
- Add the broth, cover, and bring to a simmer. Cook for about 40 minutes until the greens are tender.
- Add the tomatoes.
- Taste, and add a small amount of salt and black pepper if desired.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
* Preparing collard greens:
- Remove any damaged outer leaves.
- Fill a large bowl with cold water, and dunk the greens. Swish them around for a few minutes to help loosen any dirt on the leaves.
- Pour out the dirty water and fill the bowl with clean water.
- Swish the leaves under the clean water again to remove any additional dirt.
- Continue this process until the water in the bowl remains clear.
- To cut collard greens, fold each leaf in half with the stem at the fold crease. Either cut or tear the stem off.
- Stack several leaves on top of each other and roll the leaves up.
- Cut the roll of leaves in 1-inch-thick pieces.
** Removing tomato seeds:
- Turn the tomato on its side so the stem faces to the right.
- Cut the tomato down the center and use a ¼ teaspoon to spoon out the seeds.
Nutrition facts | |
---|---|
6 servings per container Serving size | 1 Cup (268g) |
Amount Per Serving Calories | 40 |
% Daily Value* | |
Total Fat 4g | 5% |
Saturated Fat 1g | 5% |
Trans Fat 0g | |
Cholesterol < 5mg | 2% |
Sodium 430mg | 19% |
Total Carbohydrate 7g | 3% |
Dietary Fibers 3g | 11% |
Total Sugars 2g | |
Includes 0g Added Sugars | 0% |
Protein 3g | 6% |
Vitamin D 0mcg | 0% |
Calcium 106mg | 8% |
Iron 1mg&; | 6% |
Potassium 235mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |