Coconut Collards
It’s the time of year when our garden is overflowing with greens. Kale, mustard greens, and collards are a few of our favorites. These dark leafy greens are excellent sources of fiber, magnesium, vitamin C, folate, vitamin K, calcium, and iron.
In a recent study from Tufts University, researchers found that people who ate 1.5 servings of dark, leafy greens daily had a cognitive functioning approximately 11 years younger than those who ate little to no leafy greens regularly! (FYI - 1 serving is about 1 cup of cooked greens or 2 cups of raw greens).
If you’re looking for a new twist on cooked greens, give these coconut collards a try!
Coconut Collards with Almond, Peaches, and Tahini Dressing
3-4 cups of raw greens (mustards, collards, etc.)
1 tablespoon coconut oil
1 clove of garlic (minced) or 1 garlic scape (finely diced)
1 scallion thinly sliced
1 tablespoon fresh ginger (minced)
sea salt to taste
red pepper flake to taste (optional)
1 handful of sliced almonds
1 peach thinly sliced
Tahini Dressing - love this one!
Heat coconut oil in cast iron skillet over medium heat.
Stack greens on top of one another (like sheets of paper), roll lengthwise, and cut across into thin strips.
Add garlic and onion to the skillet. Sauté until for 2-3 mins until fragrant.
Add in greens and stir to coat with oil. Sauté for 5-7 mins until slightly soft and bright green.
Add in ginger and 1 tablespoon of water. Sauté for 1-2 mins until fragrant.
Serve on plate hot. Top with peach slices, almonds, and tahini dressing.