4 pounds collard greens
2 Tablespoons olive oil
3 large garlic cloves, thinly sliced
1 cup chicken broth
1 Tablespoon cider vinegar
1 teaspoon salt
1 teaspoon sugar
½ teaspoon crushed red pepper
Scrumptious Collard Greens
Servings: 8
Ingredients:
Directions:
- Remove stems from leaves and cut leaves into 2” pieces.
- In 8 quart saucepot, heat oil over MEDIUM heat until hot.
- Add garlic and cook 30 seconds or until golden, stir constantly.
- Add as many collard green leaves as possible, broth, vinegar, salt, sugar, and crushed red pepper. Stir to wilt greens.
- Add the rest of the greens in batches.
- Cover saucepot and cook greens 45 minutes or until very tender. Stir occasionally.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Scrumptious Collard Greens
Servings: 8
Ingredients:
4 pounds collard greens
2 Tablespoons olive oil
3 large garlic cloves, thinly sliced
1 cup chicken broth
1 Tablespoon cider vinegar
1 teaspoon salt
1 teaspoon sugar
½ teaspoon crushed red pepper
Directions:
- Remove stems from leaves and cut leaves into 2” pieces.
- In 8 quart saucepot, heat oil over MEDIUM heat until hot.
- Add garlic and cook 30 seconds or until golden, stir constantly.
- Add as many collard green leaves as possible, broth, vinegar, salt, sugar, and crushed red pepper. Stir to wilt greens.
- Add the rest of the greens in batches.
- Cover saucepot and cook greens 45 minutes or until very tender. Stir occasionally.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
8 serving per container
Serving size 1 1/2 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 110 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 340mg | 15% | |
| Total Carbohydrate 15g | 5% | |
| Dietary Fiber 11g | 39% | |
| Total Sugars 1g | ||
| Includes 1g Added Sugars | 2% | |
| Protein 9g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 529mg | 40% | |
| Iron 1mg | 6% | |
| Potassium 514mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.