Vegetarian Collard Greens
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Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/2 medium onion (chopped)
- 1/2 teaspoon red pepper flakes (increase to 1 teaspoon if you like food spicy)
- 1/8 teaspoon garlic powder
- 2 1/2 cups collard greens (stems removed and chopped*)
- 2 tomatoes (seeds removed and chopped**)
- 2 cups vegetable broth, low-sodium
- salt and black pepper (to taste)
Instructions
- Wash hands with soap and water.
- Wash all vegetables,* and remove seeds from the tomatoes.**
- Collect, chop, and measure all ingredients before starting to prepare the recipe.
- Heat the oil and butter in a large pot over medium heat.
- Add the onion, and cook for about 2 minutes until slightly soft.
- Add the red pepper flakes and garlic, and cook for 1 minute. Add the chopped collard greens, and cook for another minute.
- Add the broth, cover, and bring to a simmer. Cook for about 40 minutes until the greens are tender.
- Add tomatoes.
- Taste, and add a small amount of salt and black pepper if desired.
- Serve hot.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Nutrition
| Calories | 58 |
|---|---|
| Protein | 1 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 29 mg |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eating Smart, Being Active Colorado State University Extension