Spicy Collards

We found the perfect combination of sweet, tart, and spicy in these greens.

(modification of recipe originally from Southern Living)

Serves 8

• 7 pounds fresh collards (bunch) or 2-3 pounds chopped collards
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons apple cider vinegar
• 2 cups vegetable broth
• 1 teaspoon stevia sweetener (or sugar)
• ½ teaspoon crushed red pepper
• ½ teaspoon kosher salt

Remove and discard stems from collards.  Wash leaves thoroughly and cut into 1-inch strips.  Set aside.   Bring onion and next 3 ingredients (garlic to broth) to a boil in a Dutch oven.  Add greens, stevia, crushed red pepper and salt; stir well.  Cook, covered over low heat stirring occasionally for 45 minutes to 1 hour or until greens are tender.

Nutritional Info/Serving: Calories 49, Fat 0 g, Protein 3 g, Carbs 10 g

21 Day Fix Container Equivalents/Serving:  1 Green