Information and tools to help you manage your renal diet
Reprinted with permission from the American Association of Kidney Patients – this recipe was prepared, tested and photographed by Traiteur I Sapori Catering – Chef Patrizia Di Cori
Most greens get a bad rap for being high in potassium when actually it is the portion consumed that makes the difference. Many people eat more than 1/2 cup. Stay within the suggested portion to keep potassium down. For an easy stock, bring a turkey wing in 2 quarts of water to a boil, reduce the heat and simmer for an hour. If you don’t have time to make your own stock use chicken broth with no salt added. For a more complete meal, add cooked chicken or turkey meat to the greens.
In a large pot, heat oil and butter on medium heat.
Add onion and saute for 2 minutes or until tender.
Add garlic and red pepper flakes, and cook 1 minute.
Add collard greens and cook 1 minute.
Add enough stock to cover greens (about 4 cups) and bring to a simmer.
Cook until greens are tender, about 40 to 50 minutes.
The material contained on this website does not constitute medical advice and is intended for informational purposes only. No one associated with The Kidney Foundation of Canada will answer medical questions via email. Please consult a health care professional for specific treatment recommendations.