Sautéed Collard Greens

Collard greens are part of the most important category of detox foods… GREENS! Dark leafy greens are nature’s most powerful detoxifying tool and should make up a large part of your detox diet menu plan.

Collards (along with the rest of the greens) are a great weight loss food. They are very low in calories and extremely high in nutrients. They’ll fill you up and nourish your body without adding anything unneccesary. And on their way through your body they will cleanse your blood, revitalize your liver and detoxify your whole system.

Learning to eat enough greens usually requires a shift in perspective. Most of us grew up regarding greens (and other veggies) as a side dish; something we eat in small portions every once in awhile. During your detox (and as part of a long term healthy diet) greens should be brought front and center, featured as a regular main dish!

This collard greens recipe is an example of how to make delicious greens, quick and easy. You can replace the collards with kale, mustard greens, dandelion greens, spinach, chard or beet greens. Although cooked spinach, chard and beet greens contain higher levels of oxalic acid, an acid that binds with calcium thus reducing it in your body. So these greens are best eaten raw.

Use this recipe as a base and dress it up as you are inspired. Add pine nuts, walnuts or sunflower seeds instead of the sesame seeds. Herbs, spices, chili peppers or other sauces and dressings add extra flavor. Try mixing in mushrooms, bell peppers or tomatoes for a heartier meal. Add chopped apples for a sweeter variation. Any way you choose to prepare your greens, have fun and eat lots of them!

Ingredients:

(use organic whenever possible)

1 tablespoon olive oil

¼ of a red onion

2 cloves garlic

2 tablespoons of sesame seeds (optional)

4-6 large collard leaves

kelp flakes or dulse flakes to taste

1/3 cup purified water

½ teaspoon ume boshi plum vinegar

1. Finely chop garlic and onion.
2. Sauté in olive oil over medium heat (with sesame seeds if using) until onions are translucent.
3. Cut stems out of collards and fold them in half lengthwise. Roll them tightly up into long tubes. Finely slice the tubes to create spaghetti shaped collards!
4. Add kelp or dulse flakes and sauté for 1-2 minutes.
5. Add water and ume boshi plum vinegar and cover tightly.
6. Reduce heat and let steam for 5 minutes.