25 minutes
- Collards are one of the very nutritionally dense greens (like kale).
- Be careful not to overcook greens. If you have had boiled greens, and did not like them, give this dish a
try as greens prepared in a saute method are much more palatable than boiled greens (at least some of
us think so). This dish could convert some of those who have not liked greens in the past.
1/2 teaspoon olive oil
1 large onions, chopped
1 medium red bell peppers, diced
3 pounds collard greens, chopped (thick stems removed) (no long stringy pieces) (about 48 leaves)
1/2 teaspoon cayenne
1 cup corn, frozen
3/4 teaspoon sea salt
Makes 8 servings.
Heat a thick bottomed pot over medium-high heat and add oil. Saute onion, red bell pepper, and collard
greens sealing them one at a time (about 14 minutes total). Add the cayenne, frozen corn, and sea salt
and cook for about 3+ minutes.
VARIATIONS:
- Could add cooked black beans to this dish with the corn.
- Try vegetable variations in addition to or in place of red bell peppers, e.g., add carrots, green chilies,
fermented
black beans, etc.
Per serving: 82 Calories; 1g Fat (13% calories from fat); 5g Protein; 16g Carbohydrate; 0mg Cholesterol; 211mg
Sodium
- Collards are one of the very nutritionally dense greens (like kale).
- Be careful not to overcook greens. If you have had boiled greens, and did not like them, give this dish a
try as greens prepared in a saute method are much more palatable than boiled greens (at least some of
us think so). This dish could convert some of those who have not liked greens in the past.
1/2 teaspoon olive oil
1 large onions, chopped
1 medium red bell peppers, diced
3 pounds collard greens, chopped (thick stems removed) (no long stringy pieces) (about 48 leaves)
1/2 teaspoon cayenne
1 cup corn, frozen
3/4 teaspoon sea salt
Makes 8 servings.
Heat a thick bottomed pot over medium-high heat and add oil. Saute onion, red bell pepper, and collard
greens sealing them one at a time (about 14 minutes total). Add the cayenne, frozen corn, and sea salt
and cook for about 3+ minutes.
VARIATIONS:
- Could add cooked black beans to this dish with the corn.
- Try vegetable variations in addition to or in place of red bell peppers, e.g., add carrots, green chilies,
fermented
black beans, etc.
Per serving: 82 Calories; 1g Fat (13% calories from fat); 5g Protein; 16g Carbohydrate; 0mg Cholesterol; 211mg
Sodium