This easy recipe combines two nutrition superstars in a dish that is bursting with flavor. For people who like a little traditional heat with their collards make a bottle of Texas Pete hot sauce available.
1 ¼ pounds prepped* collard greens (10 cups)
2 large carrots peeled, quartered lengthwise, and thinly sliced (2 ½ cups)
1 small stalk celery finely chopped (1 ⅓ cups)
1 tablespoon olive oil
1 teaspoon ground ginger (fresh if possible)
1 teaspoon honey or natural sugar if you are allergic
⅛ teaspoon ground nutmeg (fresh if possible)
*To prep collards rinse them, cut the leaves in half lengthwise, remove the stems, then coarsely chop. That’s it!
- Boil the unsalted water in a large saucepan. Then, place the collar greens and cook for 15 minutes or until tender. Reserve 3 tablespoons of the cooking liquid before draining.
- Heat the oil over low heat in a 12- inch nonstick skillet. Add and cook the carrots and celery while stirring occasionally for 5 minutes or until crisp-tender.
- Meanwhile, combine the honey, ginger, and nutmeg in a small bowl. Add the cooked collard greens to the skillet along with the sugar mixture and reserved cooking liquid. Cook while stirring constantly for about 2 minutes or until heated through.
Preparation time: 10 min
Cooking time: 23 min