Recipe: Healthy Collard Greens for the Holidays
On Thanksgiving and Christmas, we gather with family and friends in gratitude to God for His providence. As Bishop Blake would say, “If God didn’t do anything else for us, we should still give Him thanks for the things He’s already done!” Our health and our ability to awaken each morning give us another opportunity to make a change in our lives: an opportunity for the miraculous.
The holiday season is a time for honoring ancestors and family traditions, and it’s also a great opportunity for creating new ones. To honor our traditional feast in the spirit of good health, here’s a tasty, heart-healthy recipe that might even earn a place of honor next to Grandma’s.
Sautéed Collard Greens and Kale with Garlic
Total time: 45 minutes
1 lb. collard greens, washed and cut into ½” strips (stems discarded)
1/2 bunch Lacinato kale, washed and cut into ½” strips
1 tablespoon olive oil
1 small bulb (or six cloves) fresh garlic
1 medium-sized red onion, chopped
2 tablespoons apple cider vinegar
1/2 chicken bouillon cube
1 cup of water
¼ teaspoon red pepper flakes
½ teaspoon blackstrap molasses
Heat oil in large frying pan. Add garlic and onion; sauté until garlic is lightly browned and onion begins to soften. Mix bouillon cube and water; set aside. Add collard greens to pan with ½ c. water mixture; simmer over medium flame for about 15 minutes, until greens begin to soften. Add kale and remainder of ingredients to the pan. Mix well, cover, and simmer over medium-low heat for 20 minutes, until softened.
Alternatives: substitute “no-chicken broth” for an entirely vegetarian version; can use bagged, cut, pre-washed collard greens for a quicker prep time; add chopped vegetarian sausage, smoked turkey or turkey bacon.
Many thanks to West Angeles member Sister Linda Ike for the collaboration!