[NEW] Collard Greens

Collard greens a tough and fibrous, which means they can stand up to a good cooking more than many greens. They also lack the bitterness that often accompanies dark, leafy greens. Flavoring the water is the trick to making them appealing to any dinner guest.
Active: 5 min. Cook: 3 hours 30 min. Total: 3 hours 35 mins
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[NEW] Collard Greens

Ingredients

  • 4 lbs. collard greens
  • 3 cups low-fat, low-sodium chicken broth 2 onions, chopped 3 garlic cloves, crushed
  • 1 tsp. red pepper flakes
  • 1 tsp. pepper

Directions

  1. Wash and cut the collard greens and place them in a large stockpot. Add the remaining ingredients and enough water to cover.
  2. Cook on low until tender, stirring occasionally (3 hours).

Nutrition Facts

8 servings per container

Serving Size 356 g

Amount per serving
Calories 105
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 2%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 18g 6%
Dietary Fiber 10g 35%
Total Sugars 3g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 5g
Protein 9g
Vitamin D 0mcg 0%
Calcium 542mg 40%
Iron 1.4mg 8%
Potassium 630mg 15%
Vitamin A 574mcg 60%
Vitamin C 83.4mg 90%
Vitamin E 5.2mg 35%
Vitamin K 992.2mcg 830%
Thiamin 0.1mg 10%
Riboflavin 0.3mg 25%
Niacin 4.3mg 25%
Vitamin B6 0.5mg 25%
Folate 300mcg 75%
Vitamin B12 0.1mcg 4%
Biotin 1.3mcg 4%
Chloride 9.4mg 0%
Pantothenate 0.7mg 15%
Phosphorus 97.4mg 8%
Iodine 0.8mcg 0%
Magnesium 67mg 15%
Zinc 0.7mg 6%
Selenium 3.3mcg 6%
Copper 0.2mg 20%
Manganese 1.6mg 70%
Chromium 0.1mcg 0%
Molybdenum 13.2mcg 30%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Collard Greens, Low Sodium Chicken Broth (chicken Broth (filtered Water, Chicken Stock, Sea Salt), Chicken Flavor, Onion Powder, Potato Flour, Yeast Extract, Garlic Powder, Flavor, Turmeric And Flavor), Onion, Garlic, Black Pepper, Red Pepper Flakes.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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