Julia’s Sautéed & Steamed Collards
Collards are an all-time favorite side to any meal. This recipe starts with tender collards and adds a hint of “heat” from hot pepper flakes. Try this easy and tasty recipe at your next family gathering. - Julia, CNPP
- Yield
- 8 Servings
- Serving size
- 1 serving
- Rating
- 3.72 of 5 (112 ratings)
Food groups
- Vegetables: 3/4 cups
Ingredients
- 16 cups chopped collards (small leaves)
- 2 tablespoons olive oil
- 4 garlic cloves
- 1/2 teaspoon hot pepper flakes
- 1 teaspoon salt-free seasoning
Directions
- Cut bottom stems from collards.
- Wash and cut collards into bite-sized pieces.
- Place in colander to drain.
- Chop garlic cloves into small pieces.
- Place olive oil into large skillet.
- Place on high heat to start.
- Place collards in skillet.
- Keep on high heat, turning collards as they saute, about 1 minute in the uncovered skillet. (You will not need to add water because of the water already on the washed collards.) Add garlic cloves and red pepper flakes.
- Place cover on the skillet to allow collards to steam until they are half their original volume.
- Turn heat to low and continue steaming until the collards are tender.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 62.45 |
| Total Fat | 4.05 g |
| Saturated Fat | 0.59 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 5.85 g |
| Dietary Fiber | 3.71 g |
| Total Sugars | 0.43 g |
| Added Sugars included | 0 g |
| Protein | 2.81 g |
| Calcium | 211 mg |
| Potassium | 202 mg |
| Sodium | 15.86 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 25 mg |
| Phosphorus | 25 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 215 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 22 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 394 mcg |
| Folate | 87 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 21 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion — Recipe submitted by Julia
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/julias-sauteed-steamed-collards. Federal works are public domain in the United States.