(20 minutes to the table)
Those phytochemicals love to hang out in dark leafy greens. Collard greens also bring calcium, vitamin A, and plenty of fiber to make a body proud.
Grocery shopping list:
From the produce section From other aisles
|1-pound fresh Collard Greens||2-Tbl. Low sodium, non-fat, Kitchen Basics beef broth|
|1/2-small red onion, chopped||1-Tbl. Smart Balance Light Buttery Spread|
|1-leek, sliced thinly|
*tidbit on leeks: To prepare leeks for cooking, cut off the tough roots at the base. Wash the leek thoroughly with cold running water (through blanching and other growing processes dirt can lodge within the leaves and on the stem). Then slice leeks to desired thickness. Push the rings apart and rinse them in a strainer submerged in a bowl of water, as dirt will frequently be found between the rings. The rings will float and, after stirring the rings about with a hand, the dirt will fall into the bottom of the bowl.
Large pot for boiling water, strainer, skillet with lid
1. Boil a pot of water:
- While waiting for water to boil, wash greens well in a strainer, remove stems, & cut into shreds.
- Plunge greens into boiling water for 2-3 min.
- Pour out water with greens into a strainer immediately.
2. In a skillet:
- Heat Smart balance Spread, and cook the garlic, leeks, and onion, stirring it for 30 seconds.
- Add the greens and the broth
3. Cover skillet and cook on low heat for 15 minutes, stirring occasionally
4. Serve Warm
Click to see the nutritional label for this recipe: label_ soulful collard greens