Sautéed Collards or Kale
Ingredients
- 1 bunch collards, or kale, washed and stems removed
- 3 tablespoons olive oil
- 1 small onion, or 2 shallots, minced
- ½ teaspoon salt, to taste
- 1 tablespoon red wine vinegar
- Freshly ground black pepper
Instructions
- Chop the collard greens or kale coarsely. Heat a large, deep sauté pan over medium heat. Pour in enough of the olive oil to coat the bottom. Add the onion or shallot and cook until translucent. Add the kale, salt and a couple tablespoons of water and cover the pan. Cook for 5 to 15 minutes, depending on the thickness of the leaves. Check frequently to make sure the pan does not get too dry, and add more water if it needs it. When the greens are tender, remove the lid and add the vinegar. Stir and cook away any excess water. Add freshly ground black pepper to taste and serve.
Nutrition
Calories: 116kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 300mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2384IU | Vitamin C: 18mg | Calcium: 115mg | Iron: 0.3mg