Greens for energy and winter health

Sautéed Collard Greens with White Beans and Lemon Zest

Serves 4

Ingredients:

1 1/2 pounds collard greens, stemmed and cut into 1/2-inch ribbons

1 medium shallot, thinly sliced

1 15-ounce can white beans (1 1/2 cups), rinsed and drained

2 teaspoons lemon zest

2 tablespoons extra virgin olive oil

salt and pepper

1/2 cup vegetable stock (I love “NO-Chicken Stock”)

hot sauce for drizzeling on the side

* Cook enough brown rice for 4 people!

Instructions:

1. To prep the collards, fold each leaf in half and slice off and discard the stem. Stack all the leaves together, and thinly slice them crosswise.

1. Heat the oil in a large sauté pan over medium heat. Stir in the shallots and reduce the heat to medium. Season the shallots with a pinch of salt and pepper. Cook, stirring often, until the shallots are translucent, 2-4 minutes.
2. Stir in the collard greens to the same pan. Cook, stirring often, until they turn bright green, 2-4 minutes. Season the collards with another pinch of salt and pepper and stir.
3. Pour in the stock. Give the greens a good stir and cover. Cook the collards until they start to become tender, about 5 minutes. Uncover and cook, stirring often, until the collards are dark green and tender, another 15 minutes. Stir in the white beans and zest, and cook 5 minutes more.
4. Serve over cooked brown rice with hot sauce on the side.