Clean & Green

Collard greens are a traditional New Year’s Eve dish and a favorite Southern side. This leafy green vegetable is also quite nutrient dense, packing in vitamins A, B, C, E, and K along with calcium, iron, magnesium, manganese, and several other minerals. Before you throw them in a pot with water and fatback, check out these two healthy collard greens recipes shared by locals!

South American Black Bean Soup With Collards

Food Works’ South American Black Bean Soup with Collards

By Chef Troy Sutton | Serves 7
  • 4 strips thick-sliced bacon, diced
  • 8 oz. kielbasa sausage, diced
  • 1 cup diced onions
  • 1 tbsp. minced garlic
  • 1 jalapeño, finely diced (optional)
  • 2 tsp. chili powder
  • 1/2 tsp. kosher salt
  • 2 cups canned black beans, drained and rinsed
  • 1/2 cup white rice
  • 5 cups chicken stock
  • 3 cups collard greens, stemmed and chopped
  • 1 cup Roma tomatoes, diced
  • 1 orange, for garnish
  • Low-fat sour cream, for garnish
  • In a large pot, sauté the bacon to render the fat and crisp the bacon.
  • Remove the bacon and drain on a paper towel.
  • Add the kielbasa to the pot to brown in the bacon drippings, and then remove to drain on a paper towel.
  • Pour off all of the drippings except for 1 tbsp.
  • Add the onions, garlic, jalapeño (if desired), chili powder, and salt.
  • Sauté 2-3 minutes.
  • Stir in the black beans, mashing approximately half the beans.
  • Add the rice, stir, and then add the chicken stock. Cook until the rice
    is tender.
  • In a separate pan, sauté the collard greens and tomatoes until the greens are wilted.
  • Add to the soup and simmer another 2-3 minutes.
  • Serve with oranges and low-fat sour cream.


Photos by Lanewood Studio

Did you know?

The collard green plant derived its name, “collard,” from a wild cabbage plant known as “colewort.”


Allison Fike, of Hixson, is a culinary enthusiast who enjoys finding new healthy recipes.

Allison Fike’s Collard Greens Salad & Apple Cider Vinaigrette

Serves 4


  • 2 tsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. honey
  • Salt & pepper to taste
  • 4 tbsp. olive oil


  • 6 cups fresh collard greens
  • 1/3 cup vinaigrette dressing (see recipe)
  • 1 small Pink Lady or Honeycrisp apple, cut in cubes
  • 1/3 cup dried cherries or cranberries (preferably
  • with no sugar added)
  • 1/2 cup blueberries
  • 1/3 cup reduced fat feta cheese
  • 1/3 cup toasted walnuts
  • For the dressing, add the lemon juice, mustard, vinegar, honey, salt, and pepper to a bowl and whisk thoroughly.
  • Slowly add the olive oil, whisking constantly until the mixture thickens and is completely combined.
  • Wash the collard greens well. Pat dry with a paper towel then chop the leaves to your liking.
  • Add the collards to a large bowl and pour the vinaigrette over them. Mix well.
  • Quarter the apple and remove the seeds. Cut in to bite-sized cubed pieces and add to the collards.
  • Add the cherries, blueberries, feta, and walnuts to the salad.
  • Serve & enjoy!

Photos by Rich Smith