Collared greens are rich in nutrients and come from the same family as their fellow cruciferous vegetables, cauliflower florets, turnip greens, mustard greens, broccoli florets, and kale. Among these collard greens are typically more affordable with the same nutrient power pack.
Collared greens are a loose leaf species, they don’t grow as a head but as individual dark colored edible leaves. They are typically found in small bundles in the refrigerated section of the produce department. Smaller leaves are more tender, larger leaves are tougher and you would want to cut the stem out and perhaps some of the center rib.
These plants have been eaten for at least 2000 years and evidence has shown that ancient Greeks cultivated several varieties of collards as well as kale.
When I purchased these two bundles at a farm market the vendor was kind enough to fill me in on her preparation method. First she said they cook up great with a little bacon, but if you want to eat healthy don’t do that.
First cut the stems off and then blanch the leaves for 5 minutes. Remove from the water and roll each leaf on the diagonal and then slice in strips on the diagonal the other direction. Sauté the strips with a little garlic, red onion, and balsamic vinegar. Keep a little cup of water handy to prevent your veggies from sticking to the skillet. Enjoy this healthy little side. I used this as a side one night and as a section of a Buddha bowl the next.
Be creative and try new foods! Plant strong and heart healthy! ❤️ur❤️
My mother in law used to make the most fabulous potato salad, the kind that is so rich and creamy it just melts in your mouth. But alas, it was far from plant-based with its mayo and eggs. So this is the substitute, not as creamy but certainly as tasty. We test made this over the Labor Day holiday weekend, when all my kid’s were home. They are always good taste testers. They agreed it passed and could be added in to those family gatherings where we used to enjoy grandmas potato salad. It’s fairly quick and easy to pull together and best yet, it can sit outside at the family picnic without any worries about whats going on with the mayo sitting in the sunshine. We chose to leave the skin on the potatoes but you can certainly peel them if you want. Potato skins are actually quite healthy. One whole baked potato amazingly has more potassium than a banana. Spuds are also rich in iron, magnesium, and fiber, and fiber my friends is only found in plant food, and is a must have for our bodies to run efficiently. Enjoy!
Plant Based Potato Salad
A flavorful salad, rich with herbs and packed with nutrients
- 4 lbs medium red potatoes, cubed
- 1/2 cup apple sauce
- 1/4 cup white wine vinegar
- 1 Tbsp. whole grain mustard
- 1 tsp maple syrup
- 1 tsp sea salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 cups diced celery
- 1/2 cup chopped parsley
- 1/2 cup minced scallions
- 1/4 c. finely chopped sun-dried tomatoes
- 2 Tbsp chopped dill
- Put potatoes in a saucepan full of water. Bring to a boil and cook 5-8 minutes, until just tender. Drain and set aside.
- Whisk apple sauce, vinegar, mustard, maple syrup, salt and pepper in a large bowl. Add the hot potatoes and toss to coat.
- Add celery, parsley, scallions, sun-dried tomatoes and chopped dill. Stir.
- Serve immediately while still warm or refrigerate to serve chilled.