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Raciónes: 8


Cost per serving $1.38 view details


  1. Drain peas and in a 4-qt saucepan, combine with cool water to cover by 2 inches and simmer, covered, 30 to 40 min, or possibly till peas are tender. Drain well. Set aside.
  2. Remove and throw away stems and center ribs of collard greens. Cut leaves into 1 1/2-inch pcs. In a large saucepan of boiling water cook collards 12 min or possibly till just tender. Drain in a colander, pressing out excess liquid with back of a wooden spoon. Set aside.
  3. Heat oil in a large skillet over medium heat. Add in onions and garlic and cook, stirring frequently, for 1 minute. Add in red peppers and saute/fry for 2 more min, or possibly till peppers are crisp-tender. Add in curry paste, cooked peas, and collard greens and cook, stiring frequently, till heated through, about 2 min.
  4. Just before serving fold in parsley, chives, and lemon juice, and add in salt and pepper to taste.


Nutrition Facts

Amount Per Serving %DV
Serving Size 157g
Recipe makes 8 servings
Calories 206  
Calories from Fat 24 12%
Total Fat 2.82g 4%
Saturated Fat 0.46g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 198mg 8%
Potassium 919mg 26%
Total Carbs 35.44g 9%
Dietary Fiber 8.7g 29%
Sugars 6.86g 5%
Protein 13.18g 21%
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