Solution #2 in creating a healthy diet plan is to get rid of the 3 main empty calorie carbs and replace them with nutrient-dense “whole” carbs (If you missed “Solution #1 to Creating a Healthy Diet Plan” click HERE.) Watch the video below to learn more…
Simple Recipe Featuring Nutrient-Dense “Whole” Carbs…
This hearty dish is practically a meal in itself. It’s so satisfying you won’t even miss the meat…and you’ll love the collards! I grew up eating collards because my grandma was always making enormous pots of collards as a staple to her southern cooking. It wasn’t until I was around 15 years old that I realized collards weren’t exactly a staple food in most homes. This is too bad because collards are not only an incredibly nutrient-dense dark leafy green they seriously do taste amazing…especially with smoky flavor. Collards have a subtle sort of earthy, semi-smoky flavor and much milder than other tough greens (such as kale or turnip greens.) Plus, they are surprisingly kid-friendly!
P.S. If you can’t find the smoky sweet paprika just substitute regular paprika and put a few drops of liquid smoke (such as Wright’s All Natural Mesquite Seasoning.)
Clean Cuisine Style Smoky Great Northern Beans with Collards
Serves: 6
- 2 tablespoons extra virgin olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves garlic, crushed
- 2 teaspoons Spanish smoked sweet paprika (pimento dulce)
- 2 celery ribs, finely chopped
- 2 carrots, finely chopped
- 2 cups collards, cut into bite-sized pieces (see collard prep below)
- Unrefined sea salt, to taste
- Freshly ground black pepper, to taste
- 2 cups organic vegetable broth (such as Pacific Natural Foods)
- Juice from 1 whole lemon
- 2 cans (15 ounces each) great northern beans (note: look for BPA-free cans such as Organic Eden brand)
Put the oil in a large heavy saucepan set over medium heat. Add the onion and cook 4 to 5 minutes, or until softened. Add the garlic and paprika and stir-fry 2 minutes. Add the celery and carrots; cook for 2-3 minutes, stirring constantly to coat the vegetables in the oil. Add the collards and cook, stirring constantly, until just wilted, about 3 to 4 minutes. Season with salt and pepper to taste.
Add the stock, lemon juice and beans to the pot and bring liquid to a boil. Reduce heat and partially cover the pan with a lid. Simmer 15 to 20 minutes minutes, stirring often, until all vegetables are cooked and collards are soft. Season to taste with salt and pepper. Serve warm.
Collard Prep 411:
These days it seems collards are gaining in popularity so you might be able to find trimmed collards in your supermarket. If not, trimming your own is easy enough….
Collard stems are super tough and should be thrown out. Even the portion of the stem that runs into the leaf should be trimmed (kitchen shears make this task a snap!) Work with one stalk at a time and hold the stalk by the end of the stem with the leafy portion pointing down. Use a sharp chef’s knife to slice down one side of the stem (the knife is being used like a machete) to strip the leafy green portion away from the stem. Repeat the process on the other side of the stem to strip away the remaining leafy portion. When done, discard the bare stems.
The leave will then be ready to be washed and chopped (I find it easiest to cut collards with kitchen shears rather than chop them.)
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