6
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Ingredients
1 whole head garlic
1 cup water
3 bunches collard greens, tough stems removed, chopped
Instructions:
Preheat oven to 350 degrees F. Slice the top off the head of garlic to make just a bit of flesh visible. Wrap in foil and roast for 45 minutes or until soft. Let cool and then squeeze out the soft cloves. Place garlic cloves in a blender along with the water and nutritional yeast and blend until smooth.
Place the collards in a large wok or saute pan with 2-3 tablespoons of water and cook on medium-high heat until they begin to wilt, about 5 minutes. Add the garlic puree, cover and continue cooking for 10 minutes or until collards are completely wilted.
My Notes:
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Per Serving:
Calories 44
Protein 4 g
Carbohydrates 7 g
Sugars 0 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 21 mg
Fiber 3.9 g
Beta-Carotene 3458 ug
Vitamin C 33 mg
Calcium 142 mg
Iron 0.4 mg
Folate 150 ug
Magnesium 13 mg
Potassium 172 mg
Zinc 0.7 mg
Selenium 1.9 ug