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Nutrition Facts
Serving Size 1 (457g) Recipe makes 2 servings
Calories 229
Calories from Fat 121		(52%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 223mg		9%
Potassium 521mg		14%
Total Carbohydrate 23.0g		7%
	Dietary Fiber 10.2g	40%
	Sugars 4.0g
Protein 9.2g		18%
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Sauteed Collard Greens

Recipe #373114 | 20 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: breezermom
May 20, 2009

Feel free to substitute turnip greens. This recipe has been posted to accompany my Honey Glazed Plantains and Jerk Rib Eye...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat.

SERVES 2 (change servings and units)

Ingredients

24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
2 tablespoons butter
1/2 cup onion, finely diced
crushed red pepper flakes, season to your taste
1/2 cup chicken stock, homemade is best
kosher salt
black pepper, freshly cracked

Directions

1
Wash greens thoroughly, making sure all dirt and grit have been removed.
2
In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
3
In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
4
Once onions are tender, add collard greens and chicken stock to the pan.
5
Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.

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Featured Reviews for This Recipe

From: Chef #951283

On Sep 16, 2009

Made these yesterday with some jerk chicken. Used collards and they came out really good, not bitter and not covered in fat. Added a full tsp of red pepper flakes since we like our green a little spicy. I will definitely keep this and make it again.

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From: AuntSana

On Jun 3, 2009

We loved this dish. I especially loved the fact that it was not buried in fat (I know, it's a sin!). But we can have this as often as we want, and don't have to worry so much about calories. I did cook it quite a bit longer than called for. It went really, really well with Cajun Pork Cutlets! Thnx for posting, breezermom. Made for ZWT5 for RRR

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From: realbirdlady

On May 27, 2009

I used broccoli greens (from the same family as collards). This is a ok recipe - a lot of the flavor is coming from the chicken stock, so use a good one. We found the serving size to be quite generous.

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