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Ingredients25 m servings 123 cals
Original recipe yields 3 servings
- Heat olive oil in a non-stick skillet. Cook and stir onion until fragrant, about 2 minutes. Add sweet potato and garlic; continue to cook and stir for 1 minute. Stir collard greens, ginger, and salt into onion mixture until vegetables begin to soften, about 3 minutes more.
- Pour water into vegetables and cover skillet. Simmer until greens are tender, about 5 minutes.
Per Serving: 123 calories; 5 g fat; 18.1 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 45 mg sodium. Full nutrition
ReviewsRead all reviews 4
I thought this was pretty good. I cooked each step a little longer. Next time I'll put in more sweet potato.