Collard Greens with Leeks
Collard greens is part of the cabbage family, but it does not have the usual close-knit core of leaves. It was a regular food item in Ancient Greece and Rome, now a staple of southern U.S. cuisine and soul food.
Ingredients
| 260 g | collard greens, cut into 1 cm thick pieces | ||
| 1 | leeks, cut into 1 cm thick rounds | 300 g | |
| 1 tbsp | olive oil | 15 mL | |
| 1 pinch | salt [optional] | 0.1 g | |
| 1 pinch | cayenne pepper | 0.1 g |
Before you start
If collard greens are not available, substitute with another type of leafy green.
Method
- Cut the greens and leeks into 1 cm thick slices.
- In a large saucepan, heat the oil on medium-high heat. Add the leeks and greens. Season with salt and Cayenne pepper. Lower the heat, cover and let cook until softened, about 10 min. Serve.
Nutrition Facts Table
per 1 serving (80g)
|
Amount % Daily Value |
|
Calories 50 |
|
Fat 3 g 4 % |
|
Saturated
0.4 g
2 % |
|
Cholesterol 0 mg |
|
Sodium 20 mg 1 % |
|
Carbohydrate 7 g 2 % |
|
Fibre 2 g 10 % |
|
Sugars 1 g |
|
Net Carbs 5 g |
|
Protein 2 g |
|
Vitamin A 72 % |
|
Vitamin C 32 % |
|
Calcium 8 % |
|
Iron 6 % |
Claims
This recipe is :- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Folacin, Vitamin A, Vitamin K
- Good source of :
- Vitamin C, Vitamin E
- Source of :
- Calcium, Fibre, Iron, Magnesium, Manganese, Vitamin B6
- Low :
- Fat, Saturated Fat, Sodium
- Free :
- Added Sugar, Cholesterol, Trans Fat
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Vegetables | 1 |
| Fats | ½ |
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