paleo

Sauteed Collard Greens with Beans and Onions

This is a great, complete meal as it has 2 vegetables and a protein – plus it’s delicious, quick and easy which is important for a woman who is very pregnant!

Servings: 1-2

Ingredients

  • bunch of collard greens, washed, dried and ripped up (remove the big stems)
  • about 1/2 cup diced onions
  • 1 T minced garlic
  • 2-3 T olive oil
  • salt and pepper to taste
  • liquid smoke to taste
  • 1/2 can black beans (or you can use black eyed peas)

Directions

  1. Pour olive oil in pan and bring to medium heat
  2. Add onions and cook until soft
  3. Add minced garlic and let it cook until its aroma fills your kitchen
  4. Add collard greens, salt and a little pepper – sautee until bright green
  5. Add just a little bit of water (about 1/4 cup) to the pan and let the collard greens soften to your liking
  6. Add the black beans and cook for an additional 3 minutes until the black beans are warmed through
  7. Add salt, pepper, and liquid smoke to taste (about 10 drops of liquid smoke should do it; more or less depending on your preferences)
  8. Enjoy!

Sauteed Mustard Greens and Sweet Potato Recipe

I served this recipe with Amy’s Vegetarian Chili over quinoa and brown rice. Yum!

Servings: 2

Ingredients

  • Washed and chopped mustard greens
  • 2 T olive oil
  • sweet potato
  • salt
  • pepper
  • 1/4 cup water

Directions

  1. Put sweet potato in microwave under damp paper towel for five minutes (original directions here).
  2. While that cooks, heat olive oil to medium heat in saucepan.
  3. Add minced garlic and let it cook until aroma fills your kitchen.
  4. Add mustard greens, salt and a little pepper and sautee until bright green.
  5. After 5 minutes in microwave, turn over sweet potato and cook for another 5 minutes under damp paper towel.
  6. After mustard greens are nicely sauteed, add water and cover until mustard greens are cooked to your liking. If they cook before all the water evaporates you can either remove the lid and let the water evaporate more quickly or use the lid to hold the mustard greens in the pan as you carefully pour the water out and into the sink.
  7. Once the potato is read, peel the skin and chop up into cubes. Be careful, the potato will be hot!
  8. Add sweet potato cubes to your saucepan and enjoy!
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