Want to add more dark leafy greens to your diet (because you know, they are the number one vegetable that is missing from the Standard American Diet). Well, you’re in luck! Here’s one of my FAVORITE dishes! I make it all time, because, not only is it delicious, it’s also SO easy!
You can make this dish with any dark leafy green of choice, or you can use more than one dark leafy green at the same time. Sometimes I’ll do a mix of collards and kale. You can also do pine nuts instead of walnuts and raisins instead of cranberries. There really are so many ways to make greens taste delicious.
First, roll the collards so they’re easy to cut. I like my greens chopped up fine for this dish.
Next, cut in slices. Kind of like sushi rolls. So fun!
You can leave them as is, or…
chop them up more, like I did.
Then you’ll need a handful of cranberries and a handful of chopped walnuts.
Put one tablespoon of grass-fed butter in a pan on medium heat.
Once melted, add collards. Saute for 5 minutes. If you have more, you’ll want to saute a few minutes longer.
Add in cranberries and walnuts.
Saute for 2 minutes or longer, depending on how cooked you’d like them. I like mine crispy and crunchy!
And there you have it! Quick, easy and TASTY collard greens! I promise you’ll love them! Every time I make them for guests I always get an, mmmmmmmmmmmm, out of them. Oh, and lots of questions on how I made them.
It’s another great side dish to add to any meal (especially during the fall and winter season). I made my seared chicken dish and used this side dish instead of spinach. It was the perfect compliment to chicken and butternut squash.
Enjoy!
{life is yummy}
Collard Greens with Cranberries and Walnuts
Ingredients:
1 bunch of organic collard greens (remove stems)
1 handful of organic cranberries
1 handful of chopped raw walnuts
1 to 2 tablespoons of grass-fed butter
Directions:
1. Wash collard greens and then roll and chop.
2. Heat skillet to medium heat. Once heated, add 1 tablespoon of grass-fed butter.
3. When butter has melted, add collards. Saute for 5 to 10 minutes, depending on how much you are using.
4. Add in cranberries and walnuts. Saute for 2 to 4 minutes.
5. Place on serving dish.
6. Turn off all distractions, sit down with your family, take a few deep breaths, say how much gratitude you have for your food and your family and dig in, slowly!
Variations: Pine nuts, pecans, raisins, kale, spinach, swiss chard, broccoli rabe. You can add in onions and garlic as well. And, you can use olive oil instead of butter, or do half butter, half olive oil.
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by Renée
7 comments
[...] reminded me of the Collard Greens with Cranberries and Walnuts that I make all the time during the fall and winter [...]
[...] For amazing step by step instructions with photos visit http://reneeyemma.com/2010/10/collard-greens-with-cranberries-and-walnuts/ [...]
[...] For amazing step by step instructions with photos visit http://reneeyemma.com/2010/10/collard-greens-with-cranberries-and-walnuts/ [...]
Joanne! Let me know how it goes for you!!
MMMMMM…kale and bacon sounds delish!! I’ll have to try that! Thanks for the link, too! I’ll have to try those soups! YUM!
Oh, that looks so yummy. I have been doing a similar dish of kale and bacon… but I am adding this one to my MUST MAKE list! I love the photos… so beautiful.
I made this soup yesterday and thought of you…. http://www.marksdailyapple.com/the-perfect-pot-of-primal-soup/
Yum – that looks absolutely delicious! I have been looking for ways to do my vegetables differently and this looks healthy as well as indulgent