Ingredients Jump to Instructions ↓

  1. 1 pounds Fresh collards; cut into strips

  2. 2 cups Vegetable stock

  3. cup Chopped onion

  4. 1 Clove garlic; minced

  5. 1 tablespoon Olive oil

  6. 1 tablespoon Grated ginger root

  7. teaspoon Cayenne

  8. Salt and pepper; to taste

Instructions Jump to Ingredients ↑

  1. Simmer the collards in the stock for 30 minutes, until the collards are completely tender.

  2. Saute the onions and garlic in the oil until the onions are transparent.

  3. Add the ginger and cayenne and stir for one minute. Add the collards and stock, and simmer until most of the liquid is evaporated, about 15 minutes.

  4. Per serving: 161 Calories; 6g Fat (30% calories from fat); 5g Protein; 25g Carbohydrate; 1mg Cholesterol; 850mg Sodium Food Exchanges: 1 Starch/Bread; 2 Vegetable; 1 Fat Recipe by: The Vegetarian Way, Mark & Virginia Messina Converted by MM_Buster v2.0l.


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