Serves: 4 to 6
Fruits and Vegetables: ½ cup per serving
Ingredients
3 tablespoons olive oil
2 pounds fresh collard greens
1 medium onion, minced
2 garlic cloves, minced
Directions
- Wash and prepare fresh vegetables.
- Build stacks of collard greens. Take a stack, roll it tightly, and cut it crosswise into thin strips. Repeat with all stacks.
- Soak collard strips in water to remove grit. Drain thoroughly.
- Heat oil in a large skillet over medium heat.
- Add onion and garlic to the skillet, stirring until they are slightly browned.
- Add collard greens. Stir for 5 minutes until they are soft but still a bright green color.
Tip
For more flavor, add ¼ cup vegetable broth and crushed red pepper.
Nutrition Facts
Serving size: about ½ cup; Calories: 120; Carbohydrates: 10 g; Fiber: 6 g; Fat: 8 g; Saturated fat: 1 g; Sodium: 25 mg