|5 min||20 min||4|
|3/4 cup||Vegetable stock/broth, low sodium|
|1 ring||White onion (chopped)|
|3 clove(s)||Garlic (finely chopped)|
|4 cup chopped||Collard greens|
|4 cup||Kale (stems removed, chopped)|
|1 can (15oz)||White beans, canned (drained, rinsed)|
|1 tsp||Rosemary, fresh (finely chopped)|
|1 tsp||Thyme, fresh (finely chopped)|
|1/4 tsp||Hot pepper (chili) flakes|
|1/8 tsp||Black pepper|
|1/8 tsp||Sea salt|
1. Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes.
2. Stir in collard greens and kale, in batches if needed, along with white beans, rosemary, thyme and crushed hot pepper.
3. Cover, reduce heat to medium and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender. Stir in black pepper and salt to taste. Serve as is or as a side with your choice of animal or plant-based protein (see notes).
Enjoy as a side dish or serve with brown rice, tofu, tempeh, grilled or canned salmon or chicken to make it a more filling meal.
High in fiber and help with regularity, weight loss, blood sugar and cholesterol management. They're also a great source of plant-based protein, contain folate, magnesium and iron.
Incredibly nutritious, they contain vitamins A, C and iron. 1 cup of collard greens also contains nearly 850% of your dairy recommended amount for Vitamin K. Vitamin K works with Vitamin D to help prevent the loss of calcium from your bones.