Spiced Collard Greens and Rhubarb


  • 1 pound collard greens, torn
  • 1 pound rhubarb, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium shallot, chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1 cup home-prepared chicken or vegetable broth, unsalted
  • salt and freshly ground black pepper, to taste


  1. Heat oil in a medium saucepan over medium-high heat. Stir-fry shallots and garlic until fragrant.
  2. Add rhubarb, cayenne, paprika, cumin, and broth. Cover with lid and cook for 10-12 minutes.
  3. Add collard greens and cook further 3-5 minutes, stirring occasionally.
  4. Transfer to a serving dish.
  5. Serve and enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)

Diabetic Exchange 0 Fruit, 1 Fat, 1 Vegetable 0 Starch, 0 Lean Meat, 0 Milk
Energy 95 calories
Total Fat Saturated Fat Trans-fat 4.8.9 g 0.6 g 0.0 g
Cholesterol 0 mg
Sodium 25 mg
Total Carbohydrate Dietary Fiber Sugars 13.4 g 6.2 g 1.4 g
Protein 3.9 g
(56 Articles)

Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.

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