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!

Food Works’ South American Black Bean Soup with Collards

By Chef Troy Sutton | Serves 7

Ingredients

• 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

Directions

• 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.
  

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Photos by Lanewood Studio

Did you know?

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

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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

Ingredients:

Vinaigrette

• 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

Salad

• 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

Directions:

• 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