Today’s recipe features collard greens, which are popular in the New Year because they look like dollar bills. Next week, look for my blog on five nutritious and lucky foods. ( love this recipe it really touches my southern heart.)
- ¼ cup apple cider vinegar, divided
- 2 Tbs. agave nectar
- 3 tsp. olive oil, divided
- 1 tsp. chili powder, divided
- 1 tsp. salt, divided
- 1 large bunch collard greens, chopped
- 4 slices meatless low-fat bacon strips, chopped (can substitute ¾ teaspoon smoked paprika)
- 1 small onion, chopped (¾ cup)
- 3 ribs celery, chopped (¾ cup)
- 2 cloves garlic, minced (2 tsp.)
- 1 ½ cups cooked long-grain brown rice
- 1 15.5-oz. can black-eyed peas, drained and rinsed
2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.
3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon (or smoked paprika), onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.
4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.
Adapted from VegetarianTimes.com
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