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Collard Greens Recipe Video
|Collard greens||2 Pound, rinsed (organic)|
|White onions||2 Cup (32 tbs), chopped finely|
|Chicken stock/Water||1 1⁄2 Cup (24 tbs) (organic, low sodium)|
|Salt||1 Teaspoon (as needed, to taste)|
|Black pepper||1⁄4 Teaspoon, freshly crushed (as needed, to taste)|
|Olive oil||3 Tablespoon|
Calories 155 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 1.8 mg
Sodium 441.4 mg18.4%
Total Carbohydrates 16 g5.3%
Dietary Fiber 6.4 g25.6%
Sugars 3.9 g
Protein 6 g11.7%
Vitamin A 201.7% Vitamin C 95.8%
Calcium 23.4% Iron 3.5%
*Based on a 2000 Calorie diet
1) In a heavy cast iron pot over medium heat, add olive oil and onions, cook for 2 minutes stirring often. Season with salt and pepper.
2) Add the collard greens and chicken stock, reduce heat to low and cover tightly, then cook for 45 minutes over low heat until softened.
3) Transfer the Collard Greens to a serving plate and serve.
Be sure to cook over low heat and make sure the liquid is not evaporating too quickly or the greens will burn. A tight-fitting lid will help keep the moisture in.