4 Serves
85 Mins
Bring a large pot of water to a boil and quickly blanch the collard greens for 30 seconds to soften them, then pat dry.
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Vitamin K
17 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
1 mg / 1,250 mgPotassium
9 mg / 4,700 mgSodium
450 mg / 2,300 mgZinc
0 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat the olive oil in a large skillet over medium heat.
Add the filling ingredients to the skillet and sauté until thoroughly cooked and fragrant.
Season the mixture with salt and pepper to taste.
Place a portion of the filling onto each blanched collard green leaf and roll tightly to secure.
8
g12
g8
g
