What's a girl to do when she finds collard greens marked down?
Find a recipe on the Whole Food's website of coarse!
Greens with Carrots, Feta and Brown Rice
2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
½ red onion, finely chopped
¼ tsp sea salt
½ tsp ground black pepper
¼ pound feta cheese, crumbled
1 (20oz) package of brown rice, prepared according to package directions
Put carrots, greens, onions, ¼ cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 – 15 minutes. Toss with feta cheese and spoon over brown rice. (Sprinkle with feta?)
Makes 4 servings: 310 calories, 8g fat, 530mg sodium, 6g fiber, 11g protein
In true Heidi fashion I didn't have any carrots to shred. But earlier that week when getting a can opener demonstration (it's own funny story) we opened a can of sliced carrots...which worked fine. Actually I think I liked it better as they were easy to pick up with the fork.
I also sprinkled the cheese on rather than tossing it. I thought it might melt a bit and clumb with the hot greens. Yum, yum.
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