Collard Greens & Caramelized Onions

1 tablespoon olive oil
Salt&Pepper to taste
¾ lbs. collard greens [6-7 cups chopped]
3 onions, thinly sliced
3 garlic cloves, minced

Place an ample pot, with a lid, with 2-3 cups water to a boil.

Wash collards, remove stalks, stack 5-6 leaves, and slice into ¼ inch strips.

In large skillet over medium heat, add oil, onions, sauté for 15-20 until golden, add garlic, sauté for 2 min. Set aside.

To boiling water add collards, cover and cook 8-10 minutes, stirring occasionally until collards are tender but still bright. Drain in colander, set aside.

Return skillet with onion and garlic to medium heat, add collards, season with salt and pepper to taste, mix well, cook for addition 2-3 minutes to heat well. Enjoy!

Nutritional FYI and tips….

Dark leafy green vegetables supply minerals such as calcium and iron, along with vitamins, folic acid and fiber. Their combination of vitamins A, C and E make them antioxidant cancer fighters in the body.

Collard greens outrank broccoli, spinach, and mustard greens in nutritional value. A cruciferous, cancer fighting vegetable along with kale and broccoli, collards greens are low in calories, high in fiber, and rich in beta-carotene, vitamin C, calcium, and B vitamins.

When buying collards look for smooth, green leaves without any yellowing or insect holes; avoid wilted greens.

Store unwashed collards in a clear, plastic bag, not tightly sealed, in crisper section of the refrigerator would be ideal. Collards are best used with 2 to 3 days of purchase.

Maripili Rodriguez, NSCA-CPT, CNHC, AADP
Healthy Lifestyle Coach

My Health Journey
Coaching for a Healthy Lifestyle
www.myhealthjourney.org
LaDuchessa@myhealthjourney.org