4 Serves
76 Mins
Thoroughly wash the collard greens and remove the tough stems, then slice the leaves into thin ribbons using a chef's knife on a cutting board.
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Vitamin K
505 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
163 µg / 400 µgCalcium
280 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
446 mg / 4,700 mgSodium
597 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Dice the onion and tomatoes using a chef's knife.
Heat the olive oil in a large frying pan over medium heat.
Add the diced onions to the frying pan and sauté until translucent, then stir in the tomatoes and cook until softened.
Add the sliced collard greens to the pan, tossing them with the onion and tomato mixture until they begin to wilt.
Season the greens with salt and black pepper, cover the pan, and simmer on low heat until the greens are tender.
32
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Burmese
Iraqi