This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"No one has as much luck around the greens as one who practices a lot."
-Chi Chi Rodriguez, Golfer
Chi Chi was, of course, talking about putting greens that take practice but the more you practice cooking greens, the more you will love them and the healthier you will be. This recipe combines the sweetness of the leeks with the bitter greens and with just a bit of salt, honey, and nutmeg, it brings a soft, spicy taste to the dish.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers.
|2 tsp||olive oil|
|1 Tbsp||pine nuts|
|1 medium||leek (thinly sliced crosswise; keep white and green parts separate)|
|1 lb||collard greens (cut into thin strips)|
|1/2 tsp||ground nutmeg|
Place a large skillet over medium high heat.
Add the olive oil and the pine nuts.
Cook for about 4 to 5 minutes until the pine nuts begin to brown. Stir frequently.
Add the dark green part of the leeks and cook for about 5 minutes. Toss frequently.
When the green part of the leeks begin to wilt, add the white part of the leeks and cook for another 4 to 5 minutes. Stir frequently.
Add the collard greens, salt, honey, and nutmeg.
Cook for about 8 to 10 minutes until the greens are wilted but still bright green. Toss frequently.
Serving size: about 1 cup
|Calories 112||Calories from Fat 19|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 21g||8%|
|Dietary Fiber 6g||18%|
|Vitamin A 171%||Vitamin C 86%|
|Calcium 22%||Iron 10%|
|Vitamin K 620 mcg||Potassium 360 mg|
|Magnesium 39 mg|