Ingredients
- 1 pound Collard greens
- 1 cup Red onions
- 4 mediums Green (hot) peppers, slice in strips
- 2 cups Water
- 1/2 teaspoon Garlic, peeled and chopped
- 16 ounces Butter or oil
- Salt, to taste
Make it step by step
- Wash collard greens, boil in medium pan until soft. Remove from heat, drain and cut into small pieces. Set aside. Wash peppers, remove seeds, slice lengthwise and set aside.
- In a pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning. Add collard greens and cook until water disappears. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from the fire. Serve hot or cold.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.