Vegetarian Collard Greens
Want to add more leafy greens to your diet but aren’t sure how to start? Check out this recipe for collard greens. A healthy and tasty side dish to accompany your next meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
57
Calories
1g
Protein
4g
Carbs
4g
Fat
1g
Fiber
2g
Sugar
46mg
Sodium
Saturated Fat 2 g · Cholesterol 5 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon · or cooking oil of choice
butter
1 tablespoon
onion, chopped
1/2 medium
red pepper flakes
1/2 teaspoon · increase to 1 teaspoon if you like food spicy
garlic powder
1/8 teaspoon
collard greens, stems removed and chopped*
2 1/2 cups
low-sodium vegetable broth
2 cups
tomatoes, seeds removed and chopped**
2 medium
salt and black pepper
to taste
Instructions
- 1
Wash hands with soap and water.
- 2
Wash all vegetables,* and remove seeds from the tomatoes.**
- 3
Collect, chop, and measure all ingredients before starting to prepare the recipe.
- 4
Heat the oil and butter in a large pot over medium heat.
- 5
Add the onion, and cook for about 2 minutes until slightly soft.
- 6
Add the red pepper flakes and garlic, and cook for 1 minute. Add the chopped collard greens, and cook for another minute.
- 7
Add the broth, cover, and bring to a simmer. Cook for about 40 minutes until the greens are tender.
- 8
Add tomatoes.
- 9
Taste, and add a small amount of salt and black pepper if desired.
- 10
Serve hot.
- 11
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Source: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University Extension
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