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Directions
Makes 6 servings
1/4 cup slivered almonds
1 large bunch collard greens (about 1 pound), rinsed
1 tablespoon rice vinegar
1 small garlic clove, minced or pressed
Toast the almonds in a small dry skillet over medium heat for 1 to 2 minutes, until golden. Remove from the skillet and set aside.
To remove the stems from the collard greens, work with one leaf at a time. Hold the stem end in one hand and strip the leaf away from the stem with the other hand.
Layer 5 collard leaves on a cutting board, roll them into a tight cylinder (like a cigar), and slice them crosswise into thin strips. Repeat until all of the leaves are sliced.
Pour 2 inches of water into a large saucepan and bring to a boil over high heat. Add the collard greens, cover, and steam for 4 minutes. Drain and transfer to a bowl.
Whisk together the vinegar and garlic in a small bowl until blended. Pour the vinegar mixture over the collard greens just before serving and garnish with the toasted almonds. Serve hot.
Nutrition Information
Per serving (1/6 of recipe):
44 calories
2.5 g fat
0.2 g saturated fat
51.7% calories from fat
0 mg cholesterol
4.3 carbohydrate
2.4 g fiber
1.2 g sugar
2.4 g protein
11 mg sodium
11.9 mg vitamin C
3124 mcg beta-carotene
1.7 mg vitamin E
103 mg calcium
1 mg iron
Recipe from The Cancer Survivor's Guide
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