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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% | |
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
- Main Ingredient > Vegetables > Greens > Collards
- Cuisine > South American > Brazilian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: klkscanner
On Jan 4, 2010
Very good - and not overcooked or with bacon/pork so very healthy. I'd been a bit intimidated by cooking collards but this was very easy. We really enjoyed these.
From: rusticgirl
On Nov 4, 2009
This is very similar to how I saute collards, it's soooooo good. I don't bother with shallots or onions (and I add a lot more garlic). I usually add a splash or two of liquid - water, white wine, chinese cooking wine, etc. This saute method is the way to go - boiling collard greens for hours makes them taste awful.
From: StacyMD187373
On Jun 30, 2009
Pretty good. But sauteeing over medium high heat made the garlic burn a little. The greens were still pretty chewy/tough after 20 minutes, so had to cook a bit longer. I also added 1/2 cup beef broth which added to the flavor. Thanks for posting!
From: realbirdlady
On Feb 8, 2009
I have to admit, collards aren't my favorite, but this approach is much tastier than the traditional boiling them to mush.
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