Summer Comfort: One-Pot Collard Greens Recipe

We’re well into Summer and I’m sure we’ve all been to our fair share of cookouts and BBQs. While I’m certainly not tired of outdoor potlucks, it can be hard to find a good dish to bring that is easy to share, satiating, and not loaded with tons of mayonnaise or sugar. I stumbled upon this fantastic recipe for a one-pot collard greens dish. This recipe is especially awesome because it uses international spices to boost flavor and make the digestive process even easier. We probably don’t need to go into all of the benefits of eating cooked greens because we all know that you can’t go wrong with more leafy vegetables on your plate but just in case you were wondering: collard greens will provide lots of vitamin K, A, fiber, and calcium. They have been shown to reduce bad cholesterol and have antioxidant properties. Check out the recipe below and show up to the next cookout with a dish that will be as tasty as it is nutritious!

Image result for collard green


2 large bunches of collard greens

2 large red onions

1 ounce raw ginger

4 tablespoons extra virgin olive oil

8 ounces baby portobello mushrooms

4 cloves garlic

1 tablespoon raw sugar 2 tablespoons sea salt (or to taste)

4 tablespoons medium yellow or red curry powder

1 tablespoon freshly ground black pepper

8 ounces (1 cup) coconut milk

4 ounces chopped roasted peanuts (optional for garnish)

2 Roma tomatoes (optional for garnish)



Roughly chop both onions, mushrooms, garlic and ginger. Add olive oil to a 3-to-4 quart pot on medium heat. Let the oil heat up a little bit. (If it starts smoking it’s too hot.) Then add chopped items — saute until they start to sweat and caramelize. Stir gently with a large wooden spoon while adding salt (to taste), black pepper and curry powder.

Wash and thoroughly clean the collard greens to remove any grit. Cut off the stems but don’t throw them away. Stack the leaves in piles of three-to-four, then roll them tightly. Take your knife and chiffonade the rolls — that’s a fancy verb that means to cut them into strips.

Slowly add the strips of collard greens to the pot, then fold the seasoned vegetables on top. Cook over medium heat.

The moisture in the greens will evaporate from the heat of the water, decreasing their volume.

Once you see steam coming from the pot, your greens are ready for the final step. Gently stir in the coconut milk, then cover the pot and allow to simmer for 30-45 minutes, depending on how tender or tough you want your greens to be.

Serve greens with optional garnishes like sliced or diced raw onions and tomatoes and crushed peanuts.







About Laura Metzdorff, LAc

Laura is a California state licensed acupuncturist originally from Long Island, NY. After graduating from SUNY New Paltz with a bachelor's in English Literature, Laura found herself wanting to do more than her degree had to offer. She knew she wanted to work with people, but wasn't sure what avenue to take. A friend in Oregon introduced her to herbal medicine and shortly after a Long Island friend recommended acupuncture. So began the path to her true calling. Laura started her graduate education at Pacific College of Oriental Medicine in New York City. After her third year there, Laura decided to explore life on the West Coast and moved to California to finish her studies at Pacific's San Diego campus where she obtained a Master's in Traditional Oriental Medicine. During school, Laura assisted at North Shore Acupuncture in Encinitas, CA. She then spent two years assisting and practicing at The Healing Sanctuary in Tustin, CA. In December of 2010, she moved to Northern California and co-founded Earth and Air Wellness, Acupuncture and Alternative Medicine. Laura has always believed that there is more to health than what we've been taught and she has made it her mission to help others gain back power over their health. Her true passion is education. She believes that the first step towards wellness is knowledge and she strives to inspire others and share with them the tools to cultivate wellness.
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