This is one of my “fast food” recipes. You can create a very quick meal using dark leafy greens, roasted sweet potatoes or squash, and wild fish or organic chicken. These greens also make a great addition to any dinner, breakfast, or brunch! Try adding cooked red beans to the collards while they are braising, then serve over cooked quinoa or black rice for a complete vegan meal.
Ingredients
2 tablespoons
extra virgin olive oil
2 bunches
collard greens
chopped
5 cloves
garlic
crushed
1 cups
chicken stock
(or vegetable stock)
½ teaspoons
Herbamare
(or sea salt)