One2One Weightloss

The benefits of eating dark leafy greens are numerous, however many of us don't know what to do with these bushy, wet vegetables.  Here are two of my favorite recipes that incorporate a mix of these greens.  They are great as a side dish with any type of meat or scrambled eggs.  They can also be enjoyed as the main dish with some Quinoa or brown rice.  These recipes are from elanaspantry.com.

Simple Braised Greens

• 1 tablespoon olive oil
• 4 ounces mixed greens (kale, collard, mustard, or greens of your choice) about 3-4 cups chopped and well packed
• 1 clove garlic, minced
• ⅛ teaspoon celtic sea salt
• ¼ teaspoon red pepper flakes

1. Heat oil in a large skillet over medium-high heat
2. Add greens stirring to coat with oil
3. Stir until greens are barely wilted
4. Add garlic, salt and pepper flakes
5. Continue stirring until greens are tender
6. Serve

Serves 1

Kale with Cranberries

• ¼ cup pine nuts
• ¼ cup dried cranberries
• 3 tablespoons olive oil

1. Steam the kale until it is bright green
2. Meanwhile, in a cast iron skillet, toast the pine nuts
3. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl
4. Add dried cranberries and olive oil
5. Toss and serve

Serves 8