When we think of collard greens, most of us probably think of the good ol' southern tradition of cooking them down, with a turkey neck bone and lots of salt and butter. While they taste good, unfortunately, cooking down your greens negates the majority its nutritional value.
Tonight for dinner, as a side dish, I whipped up some Collard Greens and topped with some Pico de Gallo.... Yummie! I only cooked the greens for 3-6 minutes/or until bright and tender. Here is what I did:
What you need:
one bunch, Organic Collard Greens
Vegetable stock or Better than Bouillon, organic base
What to do:
- Clean greens by Soaking in cold water with 1 tablespoon of Apple Cider Vinegar (click here for directions)
- In a pan on medium heat, add 2/3 cup of water and a 1/2 teaspoon of Better than Boullion
- Once nice and warm, add freshly cleaned greens and pepper and sea salt to taste. Cover for 3 minutes.
- Flip and move the greens around.
- Add pico de gallo and cover for 2 more minutes.
- When greens are tender and at their brightest color, remove from heat and serve immediately.
Vegetables help to move "stuff" through your digestive track and are so ridiculously good for you. Not only should you eat your veggies everyday, but you should also ensure that you are eating them in a way so they will retain the most nutrients.
Hope you enjoy!