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4 Serves
86 Mins
4 g
11 g
8 g
Thoroughly wash the collard greens and remove the tough stems, then finely chop the leaves using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Collard Greens
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GreekVitamin K
497 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
154 µg / 400 µgCalcium
281 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
319 mg / 4,700 mgSodium
25 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Peel and finely dice the onion and mince the garlic using a chefs knife.
Heat the olive oil in a large pot over medium heat and sauté the onions until translucent, then add the garlic and cook until fragrant.
Add the chopped collard greens to the pot, season with salt and pepper, and cover. Reduce heat to low and simmer until the greens are very tender, stirring occasionally.
Remove from heat and gently fold in the fresh Ayib cheese until combined, then serve warm.
Onion
Garlic
Olive Oil
Salt And Pepper
Ayib (Ethiopian fresh cheese)
Vitamin A
285 µg / 900 µgVitamin C
45 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
497 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
154 µg / 400 µgCalcium
281 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
319 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g0
g8
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Portuguese
MexicanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g