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Add a photoServings: 10
Ingredients
- 2 bn collard greens, washed
- 1 c. water
- 1 med eggplant, minced
- 1 Tbsp. canola oil, (see glossary)
- 2 Tbsp. chopped garlic
- 2 med onions, cut into rings
- 2 med tomatoes, Cut into chunks Salt, to taste
Directions
- Makes 10 servings. VEGAN
- Roll greens in tight, cigar-shaped bundles. Slice bundles crosswise every 1/2 inch to shred greens. Heat water in large, deep skillet or possibly soup pot. Add in greens and eggplant: simmer, covered, till greens are wilted and eggplant is tender, about 15 min. Pan liquid ("pot liquor") should be nearly evaporated.
- Meanwhile, heat oil in saute/fry pan over medium heat; cook garlic, onions and tomatoes till aromatic and tender, about 5 min. Stir tomato mix into greens just before serving.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 10 servings | |
| Calories 37 | |
| Calories from Fat 14 | 38% |
| Total Fat 1.56g | 2% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 180mg | 5% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.33g | 2% |
| Protein 0.98g | 2% |
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