by Emily Willis
Put some water in a pot, add the salt, and bring to a simmer over medium heat. Add the greens, cover, and cook for 15 minutes. Drain the collard greens well, press the liquid out, and put them into a bowl. Heat up a pan with the oil and butter over medium-high heat, add the collard greens, salt, pepper, and garlic. Stir well and cook for 5 minutes. Add more salt and pepper if needed, drizzle with lemon juice, stir, divide on plates, and serve.
Nutrition: Calories - 151, Fat - 6, Fiber - 3, Carbs - 7, Protein - 8
Collard Greens and Ham
Preparation time: 10 minutes
Cooking time: 1 hour and 40 minutes
Servings: 4
Ingredients:
4 ounces ham, boneless, cooked, and chopped
1 tablespoon olive oil
2 pounds collard greens, cut in medium strips
1 teaspoon red pepper flakes
Salt and ground black pepper, to taste
2 cups chicken stock
1 onion, peeled and chopped
4 ounces dry white wine
1 ounce salt pork
¼ cup apple cider vinegar
½ cup butter, melted
Directions:
Heat up a pan with the oil over medium-high heat, add the ham and onion, stir, and cook for 4 minutes. Add the salt pork, collard greens, stock, vinegar, and wine, stir, and bring to a boil. Reduce the heat, cover the pan, and cook for 1 hour and 30 minutes, stirring from time to time. Add the butter, discard the salt pork, stir, cook everything for 10 minutes, divide on plates, and serve.
Nutrition: Calories - 150, Fat - 12, Fiber - 2, Carbs - 4, Protein - 8
Collard Greens and Tomatoes
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 5
Ingredients:
1 pound collard greens
3 bacon strips, chopped
¼ cup cherry tomatoes, halved
1 tablespoon apple cider vinegar
2 tablespoons chicken stock
Salt and ground black pepper, to taste
Directions:
Heat up a pan over medium heat, add the bacon, stir, and cook until it browns. Add the tomatoes, collard greens, vinegar, stock, salt, and pepper, stir, and cook for 8 minutes. Add more salt, and pepper, stir again gently, divide on plates, and serve.
Nutrition: Calories - 120, Fat - 8, Fiber - 1, Carbs - 3, Protein - 7
Sautéed Mustard Greens
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
2 garlic cloves, peeled and minced
1 pound mustard greens, torn
1 tablespoon olive oil
½ cup onion, sliced
Salt and ground black pepper, to taste
3 tablespoons vegetable stock
¼ teaspoon dark sesame oil
Directions:
Heat up a pan with the oil over medium heat, add the onions, stir, and brown them for 10 minutes. Add the garlic, stir, and cook for 1 minute. Add the stock, greens, salt, and pepper, stir, and cook for 5 minutes. Add more salt and pepper, and sesame oil, toss to coat, divide on plates, and serve.
Nutrition: Calories - 120, Fat - 3, Fiber - 1, Carbs - 3, Protein - 6
Collard Greens and Poached Eggs
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients:
1 tablespoon chipotle in adobo, mashed
6 eggs
3 tablespoons butter
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
6 bacon slices, chopped
3 bunches collard greens, chopped
½ cup chicken stock
Salt and ground black pepper, to taste
1 tablespoon lime juice
Cheddar cheese, grated, for serving
Directions:
Heat up a pan over medium-high heat, add the bacon, cook until crispy, transfer to paper towels, drain grease, and leave aside. Heat up the pan again over medium heat, add the garlic and onion, stir, and cook for 2 minutes. Return the bacon to the pan, stir, and cook for 3 minutes. Add the chipotle in adobo paste, collard greens, salt, and pepper, stir, and cook for 10 minutes. Add the stock and lime juice, and stir. Make 6 holes in collard greens mixture, divide butter in them, crack an egg in each hole, cover the pan, and cook until eggs are done. Divide this on plates and serve with cheddar cheese sprinkled on top.
Nutrition: Calories - 245, Fat - 20, Fiber - 1, Carbs - 5, Protein - 12
Collard Greens Soup
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 12
Ingredients:
1 teaspoon chili powder
1 tablespoon avocado oil
2 teaspoons smoked paprika
1 teaspoon cumin
1 onion, peeled and chopped
A pinch of red pepper flakes
10 cups water
3 celery stalks, chopped
3 carrots, peeled and chopped
15 ounces canned diced tomatoes
2 tablespoons tamari sauce
6 ounces canned tomato paste
2 tablespoons lemon juice
Salt and ground black pepper, to taste
6 cups collard greens, stems discarded
1 tablespoon swerve
1 teaspoon dried garlic
1 tablespoon herb seasoning
Directions:
Heat up a pot with the oil over medium-high heat, add the cumin, pepper flakes, paprika, and chili powder, and stir well. Add the celery, onion, and carrots, stir, and cook for 10 minutes. Add the tamari sauce, tomatoes, tomato paste, water, lemon juice, salt, pepper, herb seasoning, swerve, garlic granules, and collard greens, stir, bring to a boil, cover, and cook for 30 minutes. Stir again, ladle into bowls, and serve.
Nutrition: Calories - 150, Fat - 3, Fiber - 2, Carbs - 4, Protein – 8
Spring Greens Soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
2 cups mustard greens, chopped
2 cups collard greens, chopped
3 quarts vegetable stock
1 onion, peeled and chopped
Salt and ground black pepper, to taste
2 tablespoons coconut aminos
2 teaspoons fresh ginger, grated
Directions:
Put the stock into a pot, and bring to a simmer over medium-high heat. Add the mustard, collard greens, onion, salt, pepper, coconut aminos, and ginger, stir, cover the pot, and cook for 30 minutes. Blend the soup using an immersion blender, add more salt, and pepper, heat up over medium heat, ladle into soup bowls, and serve.
Nutrition: Calories - 140, Fat - 2, Fiber - 1, Carbs - 3, Protein - 7
Mustard Greens and Spinach Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients:
½ teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 tablespoon avocado oil
1 teaspoon coriander seeds
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon fresh ginger, grated
½ teaspoon turmeric
5 cups mustard greens, chopped
3 cups coconut milk
1 tablespoon jalapeño, chopped
5 cups spinach, torn
Salt and ground black pepper, to taste
2 teaspoons butter
½ teaspoon paprika
Directions:
Heat up a pot with the oil over medium-high heat, add the coriander, fenugreek, and cumin seeds, stir, and brown them for 2 minutes. Add the onions, stir, and cook for 3 minutes. Add the half of the garlic, jalapeños, ginger, and turmeric, stir, and cook for 3 minutes. Add the mustard greens, and spinach, stir, and
sauté everything for 10 minutes. Add the milk, salt, and pepper, and blend the soup using an immersion blender. Heat up a pan with the butter over medium heat, add the garlic, and paprika, stir well, and take off the heat. Heat up the soup over medium heat, ladle into soup bowls, drizzle with butter and sprinkle with paprika all over, and serve.
Nutrition: Calories - 143, Fat - 6, Fiber - 3, Carbs - 7, Protein - 7
Roasted Asparagus
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 3
Ingredients:
1 asparagus bunch, trimmed
3 teaspoons avocado oil
A splash of lemon juice
Salt and ground black pepper, to taste
1 tablespoon fresh oregano, chopped
Directions:
Spread the asparagus spears on a lined baking sheet, season with salt, and pepper, drizzle with oil and lemon juice, sprinkle with oregano, and toss to coat well. Place in an oven at 425ºF, and bake for 10 minutes. Divide on plates and serve.
Nutrition: Calories - 130, Fat - 1, Fiber - 1, Carbs - 2, Protein - 3
Asparagus Fries
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2
Ingredients:
¼ cup Parmesan cheese, grated
16 asparagus spears, trimmed
1 egg, whisked
½ teaspoon onion powder
2 ounces pork rinds
Directions:
Crush the pork rinds, and put them in a bowl. Add the onion powder and cheese, and stir. Roll the asparagus spears in egg, then dip them in pork rind mixture, and arrange them all on a lined baking sheet. Place in an oven at 425ºF and bake for 10 minutes. Divide on plates and serve them with some sour cream on the side.
Nutrition: Calories - 120, Fat - 2, Fiber - 2, Carbs - 5, Protein - 8
Asparagus and Browned Butter
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
5 ounces butter
1 tablespoon avocado oil
1½ pounds asparagus, trimmed
1½ tablespoons lemon juice
A pinch of cayenne pepper
8 tablespoons sour cream
Salt and ground black pepper, to taste
3 ounces Parmesan cheese, grated
4 eggs
Directions:
Heat up a pan with 2 ounces butter over medium-high heat, add the eggs, some salt and pepper, stir, and scramble them. Transfer the eggs to a blender, add the Parmesan cheese, sour cream, salt, pepper, and cayenne pepper, and blend everything well. Heat up a pan with the oil over medium-high heat, add the asparagus, salt, and pepper, roast for a few minutes, transfer to a plate, and set aside. Heat up the pan again with the rest of the butter over medium-high heat, stir until brown, take off the heat, add the lemon juice, and stir well. Heat up the butter again, return the asparagus to the pan, toss to coat, heat up well, and divide on plates. Add the blended eggs on top and serve.
Nutrition: Calories - 160, Fat - 7, Fiber - 2, Carbs - 6, Protein - 10
Asparagus Frittata
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
¼ cup onion, chopped
A drizzle of olive oil
1 pound asparagus spears, cut into 1-inch pieces
Salt and ground black pepper, to taste
4 eggs, whisked
1 cup cheddar cheese, grated
Directions:
Heat up a pan with the oil over medium-high heat, add the onions, stir, and cook for 3 minutes. Add the asparagus, stir, and cook for 6 minutes. Add the eggs, stir, and cook for 3 minutes. Add the salt and pepper, sprinkle with the cheese, place in an oven, and broil for 3 minutes. Divide the frittata on plates and serve.
Nutrition: Calories - 200, Fat - 12, Fiber - 2, Carbs - 5, Protein - 14
Creamy Asparagus
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 3
Ingredients:
10 ounces asparagus spears, cut into medium-sized pieces, and steamed
Salt and ground black pepper, to taste
2 tablespoons Parmesan cheese, grated
⅓ cup Monterey jack cheese, shredded
2 tablespoons mustard
2 ounces cream cheese
⅓ cup heavy cream
3 tablespoons bacon, cooked and crumbled
Directions:
Heat up a pan with the mustard, heavy cream, and cream cheese over medium heat and stir well. Add the Monterey Jack cheese, and Parmesan cheese, stir, and cook until it melts. Add the half of the bacon, and the asparagus, stir, and cook for 3 minutes. Add the rest of the bacon, plus salt and pepper, stir, cook for 5 minutes, divide on plates, and serve.
Nutrition: Calories - 256, Fat - 23, Fiber - 2, Carbs - 5, Protein - 13
Alfalfa Sprouts Salad
Preparation time: 10 minutes
Cooking time: 0 minutes
Servings: 4
Ingredients:
1 green apple, cored, and julienned
1½ teaspoons dark sesame oil
4 cups alfalfa sprouts
Salt and ground black pepper, to taste
1½ teaspoons grape seed oil
¼ cup coconut milk yogurt
4 nasturtium leaves
Directions:
In a salad bowl, mix the sprouts with apple and nasturtium. Add the salt, pepper, sesame oil, grape seed oil, and coconut yogurt, toss to coat, and divide on plates, and serve.
Nutrition: Calories - 100, Fat - 3, Fiber - 1, Carbs - 2, Protein - 6
Roasted Radishes
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 2
Ingredients:
2 cups radishes, cut in quarters
Salt and ground black pepper, to taste
2 tablespoons butter, melted
1 tablespoon fresh chives, chopped
1 tablespoon lemon zest
Directions:
Spread the radishes on a lined baking sheet. Add the salt, pepper, chives, lemon zest, and butter, toss to coat, and bake in the oven at 375ºF for 35 minutes. Divide on plates and serve.
Nutrition: Calories - 122, Fat - 12, Fiber - 1, Carbs - 3, Protein - 14
Radish Hash Browns
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
½ teaspoon onion powder
1 pound radishes, shredded
½ teaspoon garlic powder
Salt and ground black pepper, to taste
4 eggs
⅓ cup Parmesan cheese, grated
Directions:
In a bowl, mix the radishes with salt, pepper, onion, and garlic powder, eggs, and Parmesan cheese, and stir well. Spread on a lined baking sheet, place in an oven at 375ºF, and bake for 10 minutes. Divide the hash browns on plates and serve.
Nutrition: Calories - 80, Fat - 5, Fiber - 2, Carbs - 5, Protein - 7
Crispy Radishes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
Vegetable oil cooking spray
15 radishes, sliced
Salt and ground black pepper, to taste
1 tablespoon fresh chives, chopped
Directions:
Arrange the radish slices on a lined baking sheet and spray them with cooking oil. Season with salt and pepper, sprinkle with the chives, place in an oven at 375ºF, and bake for 10 minutes. Flip them and bake for 10 minutes. Serve cold.
Nutrition: Calories - 30, Fat - 1, Fiber - 0. 4, Carbs - 1, Protein - 0. 1
Creamy Radishes
Preparation time: 10 minutes
Cooking time: 25 mi
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Servings: 1
Ingredients:
7 ounces radishes, cut in half
2 tablespoons sour cream
2 bacon slices
1 tablespoon green onion, peeled and chopped
1 tablespoon cheddar cheese, grated
Hot sauce, to taste
Salt and ground black pepper, to taste
Directions:
Put the radishes into a pot, add the water to cover, bring to a boil over medium heat, cook them for 10 minutes, and drain. Heat up a pan over medium-high heat, add the bacon, cook until crispy, transfer to paper towels, drain the grease, crumble, and leave aside. Return the pan to medium heat, add the radishes, stir, and sauté them for 7 minutes. Add the onion, salt, pepper, hot sauce, and sour cream, stir, and cook for 7 minutes. Transfer to a plate, top with crumbled bacon and cheddar cheese, and serve.
Nutrition: Calories - 340, Fat - 23, Fiber - 3, Carbs - 6, Protein - 15