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)
- 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.
- Fold collards in thirds, stirring, until they start to wilt.
- Add broth and remaining ingredients. Cover and reduce heat to simmer until tender, about 45 minutes.