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Collard Greens With Tomatoes and Garlic

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)185.06
Energy (kCal)939.4952
Carbohydrates (g)29.4128
Total fats (g)5.6273
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. | 2. Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes. | 3. Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper. | 4. This dish can be prepared a day in advance and reheated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/4 cup 806.9352 0.0 179.5204 4.5333
    garlic clove 6 sliced 806.9352 0.0 179.5204 4.5333
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    jalapeno pepper lengthwise 1 halved 806.9352 0.0 179.5204 4.5333
    tomato 4 chopped 88.56 19.1388 4.3296 0.9840000000000001
    collard green 2 lb shredded 806.9352 0.0 179.5204 4.5333
    bay leaf 3 - - - -
    thyme 2 sprigs - - - -
    kosher salt black pepper ground 806.9352 0.0 179.5204 4.5333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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