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Ingredients
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1 pound collard greens - rinsed, trimmed and chopped
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2 cups water
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1 tablespoon olive oil
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¾ cup chopped onions
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8 cloves garlic, chopped
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1 tablespoon olive oil
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1 ½ cups sliced green bell pepper
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1 tablespoon fresh lemon juice
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1 teaspoon salt
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½ teaspoon ground turmeric
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½ teaspoon paprika
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½ teaspoon ground allspice
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2 tablespoons minced fresh ginger root
Directions
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Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
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Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
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Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
Nutrition Facts (per serving)
88 | Calories |
5g | Fat |
10g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 88 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 408mg | 18% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 4g | 14% |
Total Sugars 2g | |
Protein 3g | 5% |
Vitamin C 61mg | 68% |
Calcium 130mg | 10% |
Iron 1mg | 3% |
Potassium 261mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.