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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.

Ingredients

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)

Instructions

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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