Kale and collard greens are two leafy veggies that are plentiful during the winter months. Great news since they are packed with nutrition. Both are excellent sources of vitamins A and C, as well as good sources of calcium. In addition, they are both naturally cholesterol free and low in sodium. Collards have an added boost of fiber, while kale provides a good source of potassium. Get More Info On Nutrients in Veggies
Along with being a healthy addition to your diet, these greens are also versatile in ways to prepare them. Sauteed, in a stir fry, used in a salad, or shredded into a soup, they are equally delicious. I’ve selected a few recipes that highlight their flavor in ways you might not have thought to explore.
Courtesy of Fruits & Veggies–More Matters
Southern comfort food is made easy with this recipe for Vegetarian Crock Pot Black Eyed Peas and Collard Greens Soup. You’ll combine vegetable broth, chopped collard greens, diced onions, diced celery, diced green pepper, minced garlic, dried black eyed peas, a can of diced tomatoes, dried thyme, dried oregano, smoked paprika, bay leaves, cayenne pepper, salt, and pepper. Place all ingredients except the chopped collards into your slow cooker. stir well, and cook on low for 8 hours. Add collard greens, turn cooker to high, and cook another 2 hours. Enjoy!
Courtesy of Running in a Skirt
Lemon Kale Chickpea Avocado Salad is a delicious side salad or healthy lunch. All you need is chopped kale, a can of chickpeas (garbanzo beans), an avocado, lemon juice, one clove pressed garlic, olive oil, salt, and pepper. Combine the lemon juice, salt, pepper, garlic, and olive oil to make your dressing. Gently massage into your kale until the surface is coated and the kale has softened. Add in the chickpeas and avocado and serve.
Courtesy of The Kitchen Girl
One of the simplest, yet most delicious kale recipes, is Garlic Parmesan Kale Pasta. A bonus is that this meal can be thrown together in about 25 minutes, making it perfect for a busy weeknight supper. You’ll need whole wheat pasta, chopped, fresh kale, olive oil, butter, minced garlic, grated Parmesan, salt, pepper, and crushed red pepper flakes. Cook your pasta according to directions and in the meantime, saute the minced garlic in the olive oil and butter. Slowly add kale until it has wilted and turned a deep green color. Drain pasta and add it to the kale and garlic. Season with salt and pepper and top with the grated Parmesan and crushed red pepper.
Courtesy of Budget Bytes
I’m back next week with some hearty stew recipes to help keep you warm this winter.