Every Friday we will be posting Alkaline Way recipes for you to enjoy. This week, our focus is Collard Greens.
1 ½ tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
½ tsp ground cumin
¼ tsp red pepper flakes
2 tbsp apple cider vinegar
3 bunches collard greens, rinsed, leaves roughly chopped and stems discarded
1 ½ cup water or low-sodium chicken broth
2 tbsp maple syrup
1 tsp lemon juice
Salt and freshly ground black pepper
Heat the oil in a large pan and sauté the onions for 5-6 minutes, until softened. Add the garlic and ginger and cook for 1-2 minutes, then add the cumin and red pepper flakes and collard greens. Cook for a few minutes, stirring occasionally, until the greens have wilted down, and then add the apple cider vinegar and 1 cup of water or broth. Bring to a boil, reduce the heat, cover and simmer for 25-30 minutes until the greens are tender. If there is liquid in the pan, increase the heat and cook uncovered until the almost dry. Add maple syrup and lemon juice, stir well, and season to taste.
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