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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (127g) Recipe makes 8 servings |
||
| Calories 78 | ||
| Calories from Fat 47 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 29mg | 1% | |
| Potassium 158mg | 4% | |
| Total Carbohydrate 7.0g | 2% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 0.5g | ||
| Protein 2.6g | 5% | |
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Brazilian Collard Greens
By: cookiedog
Jan 7, 2007
Recipe courtesy of Ben Silviera. I have not tried this yet but plan to soon! Prep time is an estimate.
SERVES 8
Ingredients
- 2 lbs collard greens
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/3 cup minced shallot
- 1 tablespoon minced garlic
- kosher salt and pepper
Directions
1
Remove and discard stems from collard greens and cut leaves into strips.2
Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.3
Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).4
Add kosher salt and pepper to taste.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: HappyBunny
On Aug 7, 2008
Lovely! I used spring greens instead of collard greens. The shallots and garlic give the greens a lovely, delicate flavour. Thanks cookiedog!
From: Susiecat too
On Jun 25, 2008
This was simple and delicious! I mixed in some beet greens with the collards, and used only olive oil. It was superb with chicken and brown rice. I will remember to come back to this recipe whenever I have a batch of greens to cook. Made for ZWT4. Thanks, Cookiedog!
From: little_wing
On Jun 23, 2008
This was quiet an experience for me! As a Southerner, this was a revelation. I'd never heard of sauteeing the greens..and only cooking them for 15 minutes? I thought they'd be very bitter. I ended up cooking them for about 20 and they had a much prettier color than I am used to and tasted wonderful, although I did miss having pot liquor. In the American South, we cook them in water or other liquid and consider the resulting "pot liquor" to be just as important as the greens. This is why I love ZWT. You learn new things about foods you'd never think could surprise you. Thanks for sharing!
From: Rainforest
On Feb 21, 2007
Here in the Caribbean we don't have collard greens so I substituted some local greens called bhagi. Added 1/4 finely chopped scotch bonnet pepper for a slight heat. Very nice side dish.
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