Collards & Tomatoes
- 1 tsp butter
- 1 tsp olive oil
- 2 cloves garlic minced
- 3/4 `tsp paprika
- 1/8 tsp red pepper flakes
- 2 cups packed, torn collard green leaves
- 1 cup diced tomatoes with no added salt, if canned
- 1 tbsp soy sauce
- 2 tbsp red wine
In large skillet, melt butter over medium high heat and add olive oil.
Sautee garlic and spices for about 1 minute.
Add collards, stirring until leaves are coated.
Stir in tomatoes, soy sauce and wine.
Reduce heat to simmer, cover and cook for 30 minutes or longer to desired consistency, occasionally stirring. Add water as needed.
Calories: 37kcalCarbohydrates: 4gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 263mgPotassium: 181mgFiber: 1gSugar: 2gVitamin A: 1023IUVitamin C: 14mgCalcium: 66mgIron: 1mg