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4 Serves
82 Mins
Wash the collard greens thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.
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NigerianVitamin K
501 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
280 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
316 mg / 4,700 mgSodium
595 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
Finely dice the onion and mince the garlic cloves using a knife or garlic press.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onions to the pot and sauté until translucent, then stir in the minced garlic and cook until fragrant.
Add the chopped collard greens to the pot, season with salt and black pepper, and stir well to coat.
Cover the pot and reduce the heat to low, allowing the greens to braise in their own juices until tender, stirring occasionally.
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Saudi