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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Gluten Free & Flour-Less Bread w/ Collard Greens

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.4

$0.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,whole 30 Southern
spoonacular Score:77%

Spoonacular Score: 77%

 

You can never have too many Southern recipes, so give Gluten Free & Flour-Less Bread w/ Collard Greens a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 75 calories, 4g of protein, and 5g of fat per serving. This recipe serves 12. For 40 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of collard greens, pepper, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person has made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Gluten Free Peanut Flour Bread, Chickpea Flour Banana Bread (gluten free!), and Gluten-Free Peanut Flour Banana Bread.

Zinfandel, Riesling, and Sparkling Wine are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Bella Grace Vineyards Old Vine Zinfandel. It has 5 out of 5 stars and a bottle costs about 29 dollars.

Bella Grace Vineyards Old Vine Zinfandel

The 2012 Old Vine Zinfandel, a crimson red wine, opens with dark cherry, tobacco and mild tannins. Mid-palate flavors of holiday spice and nutmeg develop along with ripe raspberries. The finish is pleasant and slightly smoky with light notes of black pepper. Pair with red meats, hearty stews and chocolates, or with a loved one in front of the fire.

» Get this wine on Amazon.com

Ingredients

Servings:
32 oz
32 oz frozen collard greens
frozen collard greens
6 cloves
6 cloves garlic
garlic
0.5
0.5  red bell pepper
red bell pepper
2
2  jalapenos
jalapenos
3
3  eggs
eggs
3 Tbsps
3 Tbsps grapeseed oil
grapeseed oil
0.25 tsps
0.25 tsps salt
salt
0.25 tsps
0.25 tsps crushed crushed red pepper
crushed crushed red pepper
32 oz frozen collard greens
32 oz
frozen collard greens
6 cloves garlic
6 cloves
garlic
0.5  red bell pepper
0.5
red bell pepper
2  jalapenos
2
jalapenos
3  eggs
3
eggs
3 Tbsps grapeseed oil
3 Tbsps
grapeseed oil
0.25 tsps salt
0.25 tsps
salt
0.25 tsps crushed crushed red pepper
0.25 tsps
crushed crushed red pepper

Equipment

baking paper
baking paper
baking sheet
baking sheet
mixing bowl
mixing bowl
aluminum foil
aluminum foil
oven
oven
baking paper
baking paper
baking sheet
baking sheet
mixing bowl
mixing bowl
aluminum foil
aluminum foil
oven
oven


Instructions

Preheat your oven to 375 degrees. Begin by roasting the garlic, jalapenos and bell pepper. Leave the skin on the garlic cloves, wrap in tin foil and place wrapped garlic and all peppers on a cookie sheet; roast for 20 - 25 minutes, until veggies look puffy and skin is browned and flaying away from the flesh of the peppers. A few minutes after putting the garlic and peppers in the oven, open both bags of collard greens, spread the greens over a cookie sheet and place in oven for 12 minutes with the roasting peppers in order to thaw the greens. Remove the greens and roasted veggies from the oven; allow to cool. While cooling, crack the eggs into a large mixing bowl. Beat eggs, add the grapeseed oil and stir. Once the greens are cool enough to handle, take large handfuls of the collard greens and squeeze all the water out of them over the sink. Once the water is squeezed out, put the handfuls in the mixing bowl with the egg. Do this for all of the collards. Using your fingers, remove the skin from the peppers, remove the seeds and chop into small pieces. Remove the garlic cloves from the foil, remove the skin and coarsely chop the garlic. Add chopped peppers and garlic to the mixing bowl with the collards and egg. Add salt and crushed red pepper to the mixing bowl. Using a fork, mix everything together until everything is coated with egg. Line a baking sheet with parchment paper. Turn the collard mixture out on top of the parchment paper. Using a fork, press mixture firmly into the parchment paper. There is enough in this recipe to cover a 12 x 17 baking sheet, though be prepared to do a lot of pressing in order to evenly disburse the mixture over the full sheet. Bake in the oven for 30 35 minutes until the edges are just barely beginning to brown and the collards feel dry and firm to the touch. Allow to cool and pulling the edges of the parchment paper, place on a chopping block. Chop the bread into desired sizes. This makes 12 decent sized squares. Use for sandwiches, paninis, personal-sized pizzas or eat plain as a snack.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.40
Ingredient
32 ounces frozen collard greens
6 cloves garlic
½ red bell pepper
2 jalapenos
3 eggs
3 tablespoons grapeseed oil
¼ teaspoons crushed crushed red pepper
Price
$3.00
$0.40
$0.30
$0.12
$0.72
$0.27
$0.03
$4.84

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
75 Calories
3g Protein
5g Total Fat
5g Carbs
31% Health Score
Limit These
Calories
75
4%

Fat
5g
8%

  Saturated Fat
0.73g
5%

Carbohydrates
5g
2%

  Sugar
0.71g
1%

Cholesterol
40mg
14%

Sodium
78mg
3%

Get Enough Of These
Protein
3g
8%

Vitamin K
331µg
315%

Vitamin A
4046IU
81%

Vitamin C
36mg
44%

Manganese
0.53mg
27%

Folate
105µg
26%

Vitamin E
3mg
20%

Calcium
185mg
19%

Fiber
3g
13%

Vitamin B6
0.19mg
9%

Vitamin B2
0.16mg
9%

Selenium
4µg
7%

Magnesium
23mg
6%

Potassium
199mg
6%

Phosphorus
45mg
5%

Vitamin B5
0.4mg
4%

Vitamin B1
0.05mg
3%

Iron
0.61mg
3%

Vitamin B3
0.66mg
3%

Copper
0.05mg
2%

Zinc
0.34mg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need

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