6 Serves
45 Mins
Thoroughly rinse the collard greens, kale, and mustard greens under cold running water. Remove the tough stems from the kale and mustard greens by hand, and slice the collard greens into thin ribbons using a sharp knife on a cutting board.
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Vitamin K
576 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
223 µg / 400 µgCalcium
445 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
161 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
973 mg / 4,700 mgSodium
260 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large pot, combine water, chopped onion, seasoned salt, red pepper flakes, and olive oil. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to medium.
Add the prepared greens to the pot in batches. Cover and allow the greens to wilt for 2 minutes before adding the remaining greens. Cover again and simmer on low heat for 25 minutes, stirring occasionally, until the greens reach your desired level of tenderness.
25
g95
g20
g
Yemeni
