One inquisitive omnivore’s journey towards healthier and more compassionate eating…
(MEATLESS/VEGETARIAN RECIPE) I always thought of collard greens as a side dish to something like ham hocks, and that they were more popular in the South.
Since I don’t usually venture too outside of my comfort zone when it comes to food, I never bothered to try them—at least not until my friend Michael’s dinner party.
He had never eaten collard greens either, but after hearing good things about the cruciferous veggie decided to give them a try. Those good things include:
- Rich in disease-fighting beta-carotene and fiber that helps lower cholesterol.
- An excellent source of vitamin-A, vitamin-K and folate.
- Low in calories, only 30 per 100g, with no cholesterol.
- A good source of minerals like iron, calcium, copper and manganese.
And if that’s not enough, according to folklore, hanging a fresh collard green leaf over your door is supposed to ward off evil spirits—hey, I’ll take all the good mojo I can get.
Michael’s recipe included bacon, but since he knew I wanted to eat healthier and more humane he opted for the faux version, and it was unexpectedly delicious! Check it out for yourself.
Sautéed Veggie Bacon & Garlic Collard Greens
- 1 pound fresh collard greens, de-stemmed and cut into 2” strips
- 4 slices of MorningStar Veggie Bacon Strips
- 1 tbsp olive oil
- 2 cloves garlic
- 3 cups low-sodium vegetable broth
- garlic salt & pepper to taste, about 1 tsp each
Rinse collard greens under cold running water, cut off stems and chop leaf portion into 1 to 2 inch strips, set aside. Heat oil in a large sauté pan over medium-high heat. Add veggie bacon and cook until slightly crisp, about 8-10 minutes. Remove veggie bacon from pan, cut into tiny pieces and return to the pan. Add garlic, and cook until fragrant, about 2 minutes. Add collard greens and sauté until they start to wilt.
Pour in vegetable broth, season with garlic salt and pepper. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender, stirring occasionally. Serve hot and enjoy!
— Lisa Singer, exclusive to Global Animal