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Level
very easy
Prep Time
20 mins
Total Time
40 mins
Serves
4

Tips

To trim and blanch collard leaves: Lay collard leaves on cutting board and shave backs of the woody centre ribs with a paring knife until ribs are soft enough to lie flat. Bring large saucepan of water to a boil. Blanch collard leaves, 2 at a time, for 20 sec., or just until tender and bright green. Use tongs or slotted spoon to immediately transfer to ice bath. Pat leaves dry with paper towel; set aside.

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Nutritional Facts

Nutrition Description:
Per serving (¼ recipe):
Calories:
270
Fat:
9 g
Carbs:
38 g
Fibre:
7 g
Sugar:
9 g
Protein:
12 g
Sodium:
740 mg