Source: Loving Your Family Curriculum Guidebook, page 12.
Serving size: 1/4 of recipe
Servings per recipe: 4
Greens are a nutrient powerhouse, and easy to prepare.View Nutrition Facts
- 1/2 pound mustard or collard greens
- 2 cups shredded cabbage
- 1 tablespoon vegetable or olive oil
- 2 tablespoons minced garlic
- 1 chopped onion
- 1 tablespoon vinegar
1. Rinse greens, remove stems, and tear in small pieces.
To boost the protein in this dish, add a can of beans.
To spice up this dish, add some cayenne to taste, or a whole chili pepper.
More About Collard Greens
How to Select
Choose bunches with crisp, dark green leaves and no yellowing.
How to Store
Refrigerate up to 5 days in a plastic bag. To freeze, steam greens, chop into pieces, and freeze in plastic bags.
How to Prepare
Separate leaves and rinse. Dry in salad spinner or between towels. Cut leaves in strips. Steam, sauté, stir-fry, or simmer. Simmer with chopped onions, garlic and lemon juice, until leaves are tender. Add to soups and curry dishes.
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