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Sautéed Greens

Serves: 4
Prep Time: 2 hours
Active Time: 15 min.

Source: The Cooking Gene by Michael W. Twitty

Collard greens – Arguably a superfood, these dark leafy greens provide many health-boosting nutrients like vitamin A, C and K, calcium, iron and magnesium.

Make it a meal – Twitty recommends serving over rice, which provides complex carbohydrates for energy. Black-eyed peas, or barbecued chicken can complement with protein and more.


6 Tbsp olive oil
1 large red onion, sliced thinly
2 cloves garlic, sliced thinly
1 very small hot pepper (or pinch red pepper flakes)
1 1/2 cups vegetable stock
2 pounds collard greens (or half kale)
3 bell peppers, seeded and thinly sliced (red, yellow and orange)
kosher salt (to taste)


1. Strip leaves from stalks and slice thinly into strips.

2. Heat oil in large pan; add onion and garlic.

3. Saute until translucent; add hot pepper and 1/3rd stock.

4. Cook for 1 minute; add greens and peppers.

5. Cook for about 5 minutes; add remaining stock.

6. Cook over medium heat; salt to taste.

7. Cover and cook for 20 minutes.

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