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Anna Larsson: "Delicious! I scaled it down and made it in the pr…" Read More
10Ingredients
80Minutes
110Calories
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Ingredients
US|METRIC
7 SERVINGS
- 3 bunches collards (about 3 pounds)
- 1 yellow onion (medium, diced)
- 4 cloves garlic (minced)
- 1 carrot (peeled and diced)
- 2 Tbsp. olive oil
- 2 tomatoes (peeled and diced or 1 14 oz. can of diced tomatoes)
- 2 chipotle peppers (in adobo, chopped)
- 1/4 cup smooth peanut butter
- 1 Tbsp. apple cider vinegar
- hot pepper sauce (such as Tabasco, for serving)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium130mg5% |
| Potassium240mg7% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C15% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Anna Larsson 2 years ago
Delicious! I scaled it down and made it in the pressure cooker (5 minutes), and stirred in the peanut butter after cooking
Cecilia Reagan 3 years ago
This had a TexMex/Thai/soul food fusion vibe. Loved it. I used fire roasted canned tomato and only cooked for about an hour....it was fantastic!
Gail 6 years ago
4 stars-No chipotle peppers so used sweet bell and hot peppers with smoked paprika. PB gave it richness with only mild peanut butter flavor.