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4 Serves
103 Mins
4 g
11 g
7 g
Wash the collard greens thoroughly and remove the tough stems. Use a chef's knife to chop the leaves into bite-sized ribbons.
Ingredients, vitamins, and health benefits
Collard Greens
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MexicanVitamin 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
281 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
326 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. Heat the olive oil in a large pot over medium heat.
Add the onions to the pot and sauté until translucent. Stir in the garlic and cook until fragrant.
Add the chopped collard greens to the pot. Cover and simmer on low heat, stirring occasionally, until the greens are very tender.
Season the greens with salt and black pepper to taste, then serve hot.
Ginger
Turmeric
Onion
Garlic
Olive Oil
Salt
Black Pepper
Vitamin A
285 µg / 900 µgVitamin C
44 mg / 90 mgVitamin E
4 mg / 15 mgVitamin 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
281 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
326 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
9
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Persian
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g