Braised Kale or Collard Greens

By blum099

Makes about 8 1/2-cup servings

Kale and collard greens are excellent sources of calcium and beta-carotene. Their flavor is robust and delicious. Young tender greens have the best flavor and texture.
Per 1/2-cup serving

■Calories: 12
■Fat: 0.2 g
■Saturated Fat: 0 g
■Calories from Fat: 12%
■Cholesterol: 0 mg
■Protein: 0.8 g
■Carbohydrates: 2.5 g
■Sugar: 0.4 g
■Fiber: 0.8 g
■Sodium: 83 mg
■Calcium: 30 mg
■Iron: 0.4 mg
■Vitamin C: 16.6 mg
■Beta Carotene: 3262 mcg
■Vitamin E: 0.3 mg

Ingredients

• 1 bunch kale or collard greens
• 1/2 cup water
• 1/4 teaspoon salt
• 2 - 3 medium garlic cloves, minced

Details

Servings 8

Preparation

Step 1

Rinse greens and remove stems. Chop leaves into bite-size pieces. In a large pot or skillet, heat water and salt to a simmer. Add garlic. Cook 30 seconds, then add greens. Toss to mix, then cover and cook over medium heat, stirring occasionally, for about 5 minutes, or until greens are tender.