Have you ever considered eating your greens, rather than admiring it as a garnish? While embarking on a detox protocol that required me to eat kale, I decided to try it. I have (had) a strong distaste for raw kale, so cooking it was my only option. Over time I have tried different recipes and it morphed into this one. I even continue making it post-detox. Tip – Lemon juice is the key to cutting the bitterness and adding flavor.
Greens are packed with antioxidants, vitamins and minerals, and when cooked correctly they are delicious. Kale is known for its high amount of Vitamin K which has recently been shown to help prevent various types of cancer. As a “super food”, kale is very nutrient dense and high in antioxidants. This recipe can be made using only kale, but the collard greens add flavor and texture to the recipe.
Kale and Collard Greens side dish
½ bunch kale – chop and remove stem
½ bunch collard greens – chop and remove stem
1-2 cloves of garlic diced
1/8 cup diced red or yellow onion
2 tbsp olive oil
**1 tbsp white wine
1. Place olive oil in medium sauce pan and turn to medium heat
2. Add garlic and onion when olive oil is warmed. Cook for 1 minute
3. Add kale and collard greens. Mix while cooking to make sure its cooked evenly.
4. **Optional: Add white wine for added flavor and liquid.
5. Remove from heat when greens are a bright green color. Do not overcook until they are brown – you will lose lots of good-for-you nutrients.
6. Squeeze lemon juice over greens and serve immediately