Give this stir-fry version of collard greens a try. It departs from the traditional southern version, but it's definitely worth a taste test!
tablespoons butter or margarine
tablespoons finely chopped onion
to 2 teaspoons grated gingerroot
pounds collard greens or spinach, coarsely chopped
serrano chili, seeded and finely chopped
Melt butter in Dutch oven over medium heat.
Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.
If using spread, use only the stick varieties that have more than 65% vegetable oil.
Leave some leftovers so you can serve these flavor-packed greens over rice for a simple supper.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 25 ),
% Daily Value
- Total Fat
- 3 g
- 3 %
- (Saturated Fat
- 2 g,
- 2 %
- 10 mg
- 10 %;
- 40 mg
- 40 %;
- Total Carbohydrate
- 7 g
- 7 %
- (Dietary Fiber
- 4 g
- 4 %
- 3 g
- 3 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.