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Essential cookware



Sauteed Collard Greens


  • 1 Tbsp canola oil
  • 3 cloves garlic, minced
  • 1 1/2 pounds coarsely chopped collard greens, stems and large veins removed
  • 1/2 cup water
  • Splash of balsamic vinegar (optional)
  • Freshly ground black pepper to taste (optional)


  1. Heat the oil in a wide sauté pan over medium heat.
  2. Add the garlic, stir, and add the collards (you may have to add the collards in batches to allow some to wilt before all will fit in the pan).
  3. Add the water and stir occasionally until the collards are bright green and tender.
  4. If desired, add a splash of balsamic vinegar and pepper to taste.

Makes 4 servings. Serving size: 1 cup

Nutrition Facts

Per Serving:




35 mg


251 mg


16 mg


296 mg

Total fat

4 g

Saturated fat

0 g


0 mg


6 g


10 g




Stuffed Green Peppers with Rice


  • 2 cups MINUTE Brown Rice, cooked
  • 1 cup sliced fresh mushrooms
  • 1 cup vegetarian spaghetti sauce
  • 1 cup Mild Cheddar Cheese, divided
  • 4 medium green peppers, tops removed, seeded


  1. Preheat oven to 400°F.
  2. Mix rice, mushrooms, spaghetti sauce and 3/4 cup of the cheese.
  3. Place peppers in 2-quart baking dish.
  4. Fill with rice mixture; cover.
  5. Bake 30 to 35 minutes or until peppers are crisp-tender and filling is heated through.
  6. Sprinkle with remaining 1/4 cup cheese.
  7. Bake an additional 5 minutes or until cheese is melted.

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