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Add a photoServings: 4
Ingredients
- 2 lb Fresh collard greens
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 5 x Garlic cloves - (or possibly to taste) chopped
- 1/4 c. Hot water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Wash the collard greens thoroughly to remove any dirt or possibly grit. Drain well. Pick over the greens, discarding any which are old and cutting out any discolored spots and the fleshy ribs. Then place the 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 extra virgin olive oil in a heavy skillet, add in the garlic, and cook till it is slightly browned. Add in the greens and cook, tossing them frequently to make sure which they are coated with the extra virgin olive oil and the garlic. Add in the water, season, cover, and cook for 5 min. Remove and serve hot.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 94 | 71% |
| Total Fat 10.68g | 13% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 232mg | 7% |
| Total Carbs 8.43g | 2% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.63g | 0% |
| Protein 3.37g | 5% |
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