Collard Greens Recipe Video

Chef Keith Snow creates a bunch of delicious and healthy southern vegetarian side dish.

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
TasteMethod
Main IngredientInterest Group,

Ingredients

 Collard greens2 Pound, rinsed (organic)
 White onions2 Cup (32 tbs), chopped finely
 Chicken stock/Water1 1⁄2 Cup (24 tbs) (organic, low sodium)
 Salt1 Teaspoon (as needed, to taste)
 Black pepper1⁄4 Teaspoon, freshly crushed (as needed, to taste)
 Olive oil3 Tablespoon

Nutrition Facts

Serving size

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

Directions

MAKING
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.

SERVING
3) Transfer the Collard Greens to a serving plate and serve.

TIPS
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.

Editors Review

If you get excited at the thought of deep-greens on your plate, then this dish could be your ideal bet. Robust collards cooked with olive oil, sweet onion, chicken stock and simple seasoning makes for a yum vegetarian side dish any day. Try preparing this Southern culinary staple at home to get the most of greens.
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