Submitted by:
Michael Bauce, Cooking Instructor at Thousand Oaks Elementary
Yield: 4 servings |
 |
| 1 |
large bunch collard greens or other greens |
| 1 Tbsp |
olive oil |
| 1 |
clove minced garlic |
| 1/4 tsp |
sea salt |
| 1/4 c |
water |
|
 |
| Calories |
42 |
Cholesterol |
0mg |
| Sodium |
158mg |
| Dietary Fiber |
1.31g* |
| Iron |
0.10mg* |
| Calcium |
54mg* |
| Vitamin A |
2400IU* |
| Vitamin C |
12.9mg* |
| Protein |
0.93g* |
| Carbohydrates |
2.30g* |
| Total Fat |
3.53g* |
| Saturated Fat |
0.48g* |
| * Denotes Missing Nutrient
Values |
|
- Wash greens and chop into 1-inch pieces.
- Heat oil in a large
pot. Add garlic, greens, sea salt and sauté for
2 to 3 minutes. Cover pot and simmer until greens are soft and tender,
adding water as necessary, 5–10 minutes. Serve and enjoy.
|
