Directions:
- Place the vegoladas in a colander and then into a 6-quart stock pot. Add enough water to cover the greens. Boil the greens 15 to 20 minutes or until tender.
- Remove the colander and drain. Let stand periodically pushing on greens with a paper towel to extract the water. Set aside.
- Heat lard in a medium saucepan over medium heat. Saute onion and red peppers until onions are translucent. Add garlic and tomatoes. Saute for about 30 seconds and add the well drained vegoladas. Toss until vergoladas are hot and mixed well.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.02 Kcal (235 kJ) | ||
| Calories from fat | 42.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 1% | |
| Sodium | 22.23mg | 1% | |
| Potassium | 76.3mg | 2% | |
| Total Carbs | 3.08g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 162.01 Kcal (678 kJ) | ||
| Calories from fat | 123.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 7% | |
|---|---|---|---|
| Cholesterol | 8.79mg | 1% | |
| Sodium | 64.28mg | 1% | |
| Potassium | 220.68mg | 2% | |
| Total Carbs | 8.9g | 1% | |
| Sugars | 2.11g | 3% | |
| Dietary Fiber | 2.01g | 3% | |
| Protein | 1.74g | 1% | |
| Vitamin C | 7mg | 4% | |
| Iron | 0.6mg | 1% | |
| Calcium | 34.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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