Ingredients

  • 3 cups collard greens (thinly sliced)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic (slightly smashed)
  • 1 cup vegetable stock
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Read Directions

NutritionView more

70Calories
Sodium35%DV830mg
Fat11%DV7g
Protein2%DV<1g
Carbs1%DV3g
Fiber4%DV1g

PER SERVING *

Calories70Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium830mg35%
Potassium55mg2%
Protein<1g2%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber1g4%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Collard greens were really good, I used 1 bunch of collard greens and they were enough for about two people. I was a little suspicious about adding red wine vinegar so instead of using 2 tbs. I only used one. next time I make this I’ll omit the red wine vinegar entirely and just focus on heavier seasoning. Combined this recipe with baked hoisin salmon-topped that off with parsley flakes and it was a hit, the colors worked really well together! if you make this definitely make sure to cook the collard greens long enough (seems like the longer the better). I’ll be adding bits of brown sugar bacon next time and maybe even a little sausage to add some interest and added protein