Tastetrotting: Stir-Fried Collard Greens with Ginger and Jalapeno
Tastetrotting: Stir-Fried Collard Greens with Ginger and Jalapeno could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 133 calories, 4g of protein, and 8g of fat. This recipe serves 2. For 71 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of Southern food. A mixture of collard greens, fresh ginger, sea salt, and a handful of other ingredients are all it takes to make this recipe so yummy. Plenty of people made this recipe, and 644 would say it hit the spot. It works well as a side dish. It is brought to you by Feed Me Phoebe. From preparation to the plate, this recipe takes roughly 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is tremendous. Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce, Stir-fried Shrimp With Jalapeño-mint-ginger Sauce & Mango, and Ginger Squash And Collard Greens are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
1 large bunch collard greens, thick stems removed and coarsely chopped
1-inch fresh ginger, peeled and minced
2 large garlic cloves, minced
2 teaspoons honey
1 jalapeno, thinly sliced
1 tablespoon olive oil
1 tablespoon rice wine vinegar.jpg)
½ teaspoon sea salt
1 large shallot, thinly sliced
Equipment:
frying pan
wok
Cooking instruction summary:
In a large non-stick skillet or wok heat the oil. Fry the garlic, ginger, shallots and jalapeno over high heat until the shallots are soft, about 2 minutes. Add the collard greens and cook, tossing frequently, until wilted. Add the vinegar, honey, and salt to the pan. Cover and cook until the greens are soft, about 3 minutes. Uncover and cook for an additional minute, until some of the liquid has evaporated. Transfer the greens to a platter. Serve warm.
Step by step:
1. In a large non-stick skillet or wok heat the oil. Fry the garlic, ginger, shallots and jalapeno over high heat until the shallots are soft, about 2 minutes.
2. Add the collard greens and cook, tossing frequently, until wilted.
3. Add the vinegar, honey, and salt to the pan. Cover and cook until the greens are soft, about 3 minutes. Uncover and cook for an additional minute, until some of the liquid has evaporated.
4. Transfer the greens to a platter.
5. Serve warm.
Nutrition Information:
covered percent of daily need
