Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Leaf | not in our table | 0 |
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
- =
- 1 lbs collard greens
- 2 cup vegetable stock
- 3 to 4 leaves fresh basil or:
- 1/2 tsp dried leaf basil
- 2 tsp virgin olive oil
- 3/4 cup onion, chopped
- 1 tbsp gingerroot, grated
- 1 tsp jalapono pepper, chopped
- 1/4 tsp seasame oil
- pepper to taste
- 1 tsp sesame seeds
- =
Directions
Rinse greens well in tepid water and slice in thin strips. Place in a sausepan with the stock and basil, cover and cook about 30 minutes, until greens are tender. Heat oil in a non-stick skillet and saute onion and garlic; stir oil in a non-stick skillet and saute onion and garlic; stir in gingerroot and jalapeno pepper. Add collard and stir until liquid is neatly evaporated. Add sesame oil and pepper to taste; stir. Sprinkle with sesame seeds. Food ecxchange per serving: 1 vegetable exchange + ½ fat exchange cal: cho: 0mg; car: 7g; pr0: 2g; sod: 28mg; fat: 3g;