Plant Based Italian Style Collards

Getting enough greens is ultra important!  According to Dr. Esselstyn you need to be eating greens with every meal.  They provide the greatest amount of nitric oxide in the body to keep your vessels nice and dilated!  

Remember we are following a whole food plant based with NO OIL.  

I like to make this in my Hamilton Beach rice cooker on the heat simmer setting but you can make it in a pot with a lid on the stove or in a slow cooker or a even a pressure cooker.  For this recipe the greens will be heated to a bubbling and then lowered to a simmer for at least 45 minutes.  I like my greens fairly soft.

I bought the bag of chopped and cleaned collards but you could buy the large leaves on stems and clean and chop them yourself.  You do need to remove the large tough stem in the middle.

INGREDIENTS:

1 Bag or bunch of cleaned chopped collards

4 cloves of garlic pressed

1 large can of whole tomatoes (check the label… no oil!)

4 -5 chopped banana peppers (hot, med, or mild… your choice or leave them out)

1 cup of vegetable broth (I usually use it to rinse the tomato can before adding it) 

1 Teasp of mrs. Dash seasoning or salt and pepper

Add all ingredients to the pot and bring to a boil, stir, lower, cover and simmer on low for 45 min to an hour.  Taste them and cook longer if not soft enough for you.

At this point you can eat them as is… you can put them over some whole grain or gluten free pasta, you can have them over steamed rice.. they can be added to soup or stews.  

They are so tasty and so good for you.

Enjoy and stay compassionate!