In soups and stews as a thickening green
This is a thickening green, typically referring to leafy vegetables like collard greens, turnip greens, or kale, used to add body and nutrition to soups and stews. The greens are usually cooked down until tender, often with aromatics like onions and garlic, and sometimes smoked meat for flavor. This preparation is a cornerstone of Southern U.S. cuisine, particularly in soul food.
🍽️ Nutrition at a glance
This dish is very low in calories and carbohydrates, providing a good source of plant-based protein and dietary fiber. It is exceptionally rich in vitamins A, C, and K, as well as minerals like calcium and iron.
Nutrition breakdown
| Calories | 65 kcal |
| Protein | 5 g |
| Carbs | 11 g |
| Fat | 1.5 g |
| Fiber | 8 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin K | 836 mcg |
| Vitamin A | 11027 IU |
| Vitamin C | 35 mg |
| Calcium | 268 mg |
| Iron | 2.2 mg |
| Potassium | 485 mg |
| Magnesium | 40 mg |
| Folate | 46 mcg |
Per 1 cup (190 g), cooked · estimated, varies by recipe
💡 What's interesting
Culturally, this method of slow-cooking tough greens is a historic technique for making affordable, nutrient-dense ingredients palatable and long-lasting. Nutritionally, cooking these greens actually increases the bioavailability of certain antioxidants and minerals for the body.
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