Collard Greens with Leeks

5 Reviews
100% would make this recipe again

Collard greens is part of the cabbage family, but it does not have the usual close-knit core of leaves. It was a regular food item in Ancient Greece and Rome, now a staple of southern U.S. cuisine and soul food.

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Preparation : 5 min Cooking : 10 min
50 calories/serving

Ingredients

260 g collard greens, cut into 1 cm thick pieces
1 leeks, cut into 1 cm thick rounds 300 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.1 g
1 pinch cayenne pepper 0.1 g

Before you start

If collard greens are not available, substitute with another type of leafy green.

Method

  1. Cut the greens and leeks into 1 cm thick slices.
  2. In a large saucepan, heat the oil on medium-high heat. Add the leeks and greens. Season with salt and Cayenne pepper. Lower the heat, cover and let cook until softened, about 10 min. Serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

50

Fat

3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

7 g

2 %

Fibre

2 g

10 %

Sugars

1 g

Net Carbs

5 g

Protein

2 g

Vitamin A

72 %

Vitamin C

32 %

Calcium

8 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats ½
More info
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5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes

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