| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Digest, Fatfree, Low fat, Vegetarian | 2 | Servings |
INGREDIENTS
| 15 | Collard greens, torn into bi | |
| pieces rinsed | ||
| 1 | T | Italian seasoning |
| 10 | oz | Tomatoes, canned chopped r |
| liquid |
INSTRUCTIONS
Recipe by: adaption by Reggie Dwork reggie@netcom.com I took another poster's recipe Kale and Tomatoes (sorry I forgot who posted it) and changed the kale to collards. It is excellent. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish). Heat about 2 - 3 more min or until hot and serve. This serves 1 person. Shared by Reggie File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 206.3mg
Potassium: 612.4mg
Carbohydrates: 51.2g
Fiber: 4g
Sugar: 44.3g
Protein: 2.4g