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Leafy greens—like spinach, kale, collards, lettuce and cabbage—deliver fiber and water, meaning they'll help keep you hydrated and fill you up with lots of nutrients in a few calories. Keeping ...
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301 calories. 18g fat. 26g carbs. 9g protein. 1g sugars. Empanada Discs. 3 cups all-purpose flour. ½ teaspoon kosher salt. 1 teaspoon baking powder. ½ cup lard, unsalted butter or vegetable ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
Sukuma wiki is an East African dish made with collard greens, known as sukuma, cooked with onions and spices. [1] It is often served and eaten with ugali (made from maize flour). [1] In Tanzania, Kenya, Uganda and other parts of East Africa, colewort are more commonly known by their Swahili name, sukuma, and are often referred to as collard greens.
1 bunch collard greens, stems removed and chopped; 1 1 / 2 cup cooked or 1 can (15 oz.) cannellini beans, drained and rinsed; 2 small heirloom tomatoes, sliced or diced; 1 shallot, sliced or 1/2 ...