Sautéed Collard Greens with White Beans and Lemon
Collard Greens are a dark leafy green, and contain significant amounts of Vitamin K, Vitamin A and Vitamin C, as well as Calcium and several other essential minerals, while white beans are high in antioxidants and Magnesium, a calming mineral ideal for stress.
This dish is high in fiber, and an excellent balanced meal for a vegetarian lifestyle.
1. To prep the collards, fold each leaf in half and slice off and discard the stem. Stack all the leaves together, and thinly slice them crosswise. (“chiffonade” is the correct term)
2. Prep the shallot and white beans. Before zesting the lemon, scrub with a brush and a little soap and water. Rinse it well and dry it.
3. Add olive oil to a large sautée pan over medium-high heat. Stir in the shallots and reduce the heat to medium. Season the shallots with your celtic sea salt and cayenne pepper. Stir until the shallots are translucent, 2-4 minutes.
4. Stir in the collard greens to the same pan. Cook, stirring often, until they turn bright green, 2-4 minutes. Season the collards with a light sprinkling of salt and pepper to taste.
5. Pour in the vegetable broth. Stir and cover. Cook the collards until they start to become tender, about 5 minutes. Uncover and cook, stirring often, until the collards are dark green and tender, another 15 minutes. Stir in the white beans and lemon zest, and cook 5 minutes more.
