Garlic Almond Collard Greens
Easy and delicious way of cooking collard greens
Garlic Almond Collards: I love collards, and they are the most nutritious of leafy greens, with 2 g. protein per serving, high in iron, folate, calcium, potassium, Vit C and Vit K.
Sample recipe from the book Vegan for Her by Virginia Messina, MPH, RD, with JL Fields. Excerpted by arrangement with Da Capo Lifelong, Perseus Books Group. Copyright 2013.
Collard greens plus almonds make this an easy and delicious way to cook collards AND boost your calcium intake.
Total Prep & Cook Time: 20 min.
Yield: 6 Servings
Nutrition Data, 125g Serving: 100 cal, 9g carb, 6g fat, 65mg sodium, 5g fiber, 1g Sugars, 5g protein, low Cholesterol, good source Dietary Fiber, Riboflavin, Vit. B6, Calcium, Folate, Manganese, Vit. A, C, E & K. Estimated glycemic load: 3
- 1 large bunch collard greens (1 lb) washed and dried (use a salad spinner or pat with a paper towel)
- 1 tsp extra virgin olive oil
- 3 (or 4!) cloves garlic, minced
- 1 tsp Braggs Liquid Aminos (or a couple of pinches of sea salt)
- 1/4 cup slivered almonds
- To prepare the collard greens, remove the center stem by slicing along either side of the stem with your knife, vutting the leaf in half while removing the stem. Then cut the leaves into 1/4 inch strips.
- Heat the olive oil on medium high heat in a large skillet. Add the garlic and quickly sauté for a few minutes.
- Add the collard greens and a bit of Bragg LIquid Aminos to taste. Stir and cover.
- Reduce the heat to low, keeping the skillet covered. Keep an eye on the collard greens - they will wilt down perfectly in just a few minutes.
- Remove the cover and stir in the almond slivers
Variation: Substitute kale, Swiss chard or cabbage for collard greens.
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