Sauteed Collards And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 12 | Servings | |
INGREDIENTS
| 6 | lb | Collard greens |
| 2 | T | Vegetable oil |
| 2 | c | Minced onion |
| 4 | Garlic cloves, minced | |
| 1 | t | Salt |
INSTRUCTIONS
Remove stems from collard greens. Wash leaves thoroughly; pat dry, and coarsely chop to equal 20 cups. Bring 4 quarts water to a boil in a large stockpot; add half of the chopped greens, and cook for 4 minutes. Remove the greens with a slotted spoon, draining them well. Repeat the procedure with remaining chopped greens, and discard the water. Heat oil in stockpot over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add greens and salt; saute 3 minutes or until tender. Yield: 12 servings (serving size: 1/2 cup). Per serving: 67 Calories; 3g Fat (31% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 302mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 129 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 33
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 195mg
Potassium: 43mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.1g
Protein: <1g