Stewed Collard Greens
Ingredients
Yield: 4 servings
1 large bunch collard greens
1 tablespoon extra virgin olive oil
1 ½ cups diced onions
½ cup diced poblano pepper
2 tablespoons minced garlic
2 cups vegetable broth, low or no salt added
¼ cup apple cider vinegar
1 tablespoon honey
1 bay leaf
1 teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Nutrition information
Serving size: ¼ of recipe
Calories: 110
Total Fat: 3.9 g
Saturated Fat: 0.5 g
Monounsaturated Fat: 2.5 g
Polyunsaturated Fat: .5 g
Sodium: 199 mg
Total Carbohydrate: 17 g
Dietary Fiber: 3.6 g
Sugars: 8 g
Protein: 2.8 g
Source: Chef Jeremy Paquin
Instructions
1. Remove stems from collard greens and rough chop the leaves.
2. Heat oil in a medium sauce pot over medium high heat. Add onions and peppers, then cook until soft about 6 to 8 minutes.
3. Add garlic and cook for 1 more minute.
4. Add greens and the remaining ingredients.
5. Bring to a boil, cover and reduce heat to a simmer and cook for 40 to 45 minutes or until greens are tender.