Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
120
Calories
2g
Protein
12g
Fat
3g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Spinach | 1 cup raw (30g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 to 5 bunches of collard greens (or kale)
- butter (use 1/2 tablespoon for every cup of shredded collards)
- =
Directions
1
Wash the collard greens.
2
Remove the stems and roll the leaves tightly together.
3
Slice into very thin strips with a sharp knife.
4
Just before serving, melt the butter and add collard greens.
5
Cook over high heat stirring constantly until collard greens just start to wilt.
6
Sprinkle with salt and serve.
Recipe sourced from
fandom