Search results
Results from the WOW.Com Content Network
Skip to main content. Subscriptions; Animals
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 ...
Collard greens are rich sources (20% or more of DV) of vitamin A, vitamin C, and manganese, and moderate sources of calcium and vitamin B6. [15] A 100-gram ( 3 + 1 ⁄ 2 -ounce) reference serving of cooked collard greens provides 137 kilojoules (33 kilocalories) of food energy .
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.
Allow the greens to cook for about 35 minutes until tender, but not too soft. Related: Patti LaBelle's Easy Candied Sweet Potatoes Capture the Essence of Soul Food Patti LaBelle's Mean Greens Prep
Amount K 1 (μg / measure) Collard greens boiled, drained, 1 ⁄ 2 cup: 530 Spinach boiled, drained, 1 ⁄ 2 cup: 445 Turnip greens boiled, drained, 1 ⁄ 2 cup: 425 Spinach raw, 1 cup: 145 Brussels sprouts boiled, drained, 1 ⁄ 2 cup: 110 Kale raw, 1 cup: 82 Broccoli boiled, drained, 1 ⁄ 2 cup: 81 Asparagus boiled, drained, 4 spears: 48 ...
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.