This recipe is really easy, but it packs a lot of flavor and is loaded with vitamins and minerals.
What you'll need
Spatula or spoon
1/4 teaspoon Black Pepper Ground
Remove hard stems from greens.
Stack leaves on top of each other. Roll into a tube shape. Make a few stacks if needed.
Use a sharp knife to slice leaf rolls into ¼ - inch wide strips.
In a large bowl filled with cold water, add cut greens. Allow any dirt to settle at the bottom of the bowl. If greens are very dirty, repeat this step. Lift greens out of bowl. Shake off any excess water.
Heat oil and garlic in a large skillet over medium-high heat.
Add greens. Use caution, as oil might splatter when damp greens are placed in hot pan. If greens can’t all fit in the pan at once, cook in two batches.
Stir greens until wilted, about 1 - 2 minutes. If garlic starts to brown or burn, reduce heat to medium-low.
Season with salt and pepper. Serve right away.
- Store the cooked dish tightly covered in the refrigerator for 2-3 days. Reheat in a microwave or in a skillet on the stovetop.
- Try chard, kale or any other leafy greens instead of collards.
- Try serving over brown rice, cornbread, or whole wheat pasta.
- Add cooked greens to tacos with black beans, cheese, and salsa. Or, add to egg sandwiches.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7 g||9%|
|Saturated Fat 1 g||5%|
|Sodium 170 mg||7%|
|Total Carbohydrate 8 g||3%|
|Dietary Fiber 4 g||14%|
|Protein 3 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: