Collard Greens with Leeks

5 Reviews
100% would make this recipe again

Collard greens is part of the cabbage family, but it does not have the usual close-knit core of leaves. It was a regular food item in Ancient Greece and Rome, now a staple of southern U.S. cuisine and soul food.

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Preparation : 5 min Cooking : 10 min


260 g collard greens, cut into 1 cm thick pieces
1 leeks, cut into 1 cm thick rounds 300 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.1 g
1 pinch cayenne pepper 0.1 g

Before you start

If collard greens are not available, substitute with another type of leafy green.


  1. Cut the greens and leeks into 1 cm thick slices.
  2. In a large saucepan, heat the oil on medium-high heat. Add the leeks and greens. Season with salt and Cayenne pepper. Lower the heat, cover and let cook until softened, about 10 min. Serve.

Nutrition Facts Table

per 1 serving (80 g)


% Daily Value




3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %


0 mg


20 mg

1 %


7 g

2 %


2 g

10 %


1 g

Net Carbs

5 g


2 g

Vitamin A

72 %

Vitamin C

32 %


8 %


6 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin K
Good source of  :
Vitamin C, Vitamin E
Source of  :
Calcium, Fibre, Iron, Magnesium, Manganese, Vitamin B6
Low  :
Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats ½

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5 Reviews (5 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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