Directions:
- Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.
- Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.13 Kcal (729 kJ) | ||
| Calories from fat | 117.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.09g | 20% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 1% | |
| Sodium | 148.85mg | 6% | |
| Potassium | 506.82mg | 11% | |
| Total Carbs | 11.89g | 4% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 9.13g | 37% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 79.8mg | 133% | |
| Iron | 0.2mg | 1% | |
| Calcium | 536.2mg | 54% | |
| Amount Per 100 g | |||
| Calories | 72.01 Kcal (301 kJ) | ||
| Calories from fat | 48.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 20% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 1% | |
| Sodium | 61.56mg | 6% | |
| Potassium | 209.61mg | 11% | |
| Total Carbs | 4.92g | 4% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 3.78g | 37% | |
| Protein | 3.21g | 16% | |
| Vitamin C | 33mg | 133% | |
| Iron | 0.1mg | 1% | |
| Calcium | 221.8mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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