By: Esther Vasa
Ingredients:
Collard Greens – 2 heads cleaned well and patted dry
Onion – 1 cut length-wise
Carrots – 1 cup cut length-wise
Garlic – 10 cloves diced
Olive oil – 1tbsp
Juice of one Lemon
Salt
Nutmeg – 1 or 2 pinches
Sunflower seeds
Preparation:
Cut collard greens into bite-size. Heat up the oil in a steel pan and let the onions and carrots cook for a minute or two. Then add the garlic and stir well. Next add the collard greens and sprinkle salt and nutmeg and stir by setting the flame on high for about 4-5 minutes. Don’t overcook collard greens. Just before serving mix up the lemon juice and sprinkle sunflower seeds.
Preparation Time: 10-15 minutes
Serves: 4
Variations: You can do the same with beet greens or kale or any other greens you have on hand.
Variations: You can do the same with beet greens or kale or any other greens you have on hand.
