Happy St. Patrick's Day Braised Collard Greens!

Green beer? Green rivers? How about green vegetables! I know greens aren't nearly as exciting as a couple of pints and a parade, but they will certainly leave you feeling a lot better. I'm pretty sure greens don't provide a hangover ;)

In the spirit of St. Patrick's Day and with spring on the horizon (I hope) I wanted to share with you a recipe all about greens! Braised Collard Greens, that is! It come from The Eat-Clean Diet Cookbook 2.

Collard greens are full of vitamin C, vitamin K and fiber. They also share some of the same anti-cancer properties of our smelly Brussels sprouts friends I talked about on Friday (think sulfurophane).

Enjoy & Happy St. Patrick's Day!

Braised Collard Greens (from The Eat-Clean Diet Cookbook 2) Servings: 4 x 1/2 cup Prep Time: 10 minutes Cook Time: 45 minutes


  • 1 Tbsp extra virgin olive oil or coconut oil
  • 2 cloves garlic, chopped
  • Pinch red pepper flaskes
  • 1 bunch collard greens, trimmed and chopped into 2" strips (about 12 cups)
  • 1 cup  low-sodium chicken or vegetable broth
  • 1 Tbsp apple cider vinegar
  • 2 tsp brown sugar (optional or replace with honey, maple syrup, or sucanat)
  • 1/4 tsp smoked paprika
  • 1 bay leaf
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 strips cooked bacon, chopped (optional)


  1. Heat olive oil or coconut oil in a large skillet over medium-hight heat. Add garlic and red pepper flakes and cook for 30 seconds.
  2. Fold collards in thirds, stirring, until they start to wilt.
  3. Add broth and remaining ingredients. Cover and reduce heat to simmer until tender, about 45 minutes.
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