Lesson Summary

Collard Greens & Kale Recipe

Hello Friends! As we transition into a new season, I wanted to share my favorite plant-based recipe with you—collard greens and kale. This dish is packed with flavor, comfort, and nutrition, making it a perfect addition to your table. It's a plant-based twist on a classic, filled with vibrant flavors and health benefits.

Health Benefits of the Ingredients:

• Collard Greens – Rich in vitamins A, C, and K.
• Kale – Packed with antioxidants, fiber, and iron.
• Tomatoes – A good source of lycopene.
• Garlic – Known for its immune-boosting properties.
• Serrano or Jalapeño Peppers – Contain capsaicin.
• Nutritional Yeast – High in B vitamins, protein, and fiber.
• Olive Oil – Optional, a heart-healthy fat.
• Brown Sugar – Optional, adds sweetness.
• Salt and Pepper – Essential for flavor.

What You Need:

• 2 bunches of collard greens
• 1 bunch of curly kale
• 1 large tomato diced
• 1 serrano chili pepper or jalapeño pepper
• 3-4 cloves garlic
• 1/2 cup nutritional yeast
• 1 tablespoon olive oil (optional)
• Salt and pepper

How To Cook:

1. Fill a stockpot with water almost halfway full. Add salt and bring to a boil.
2. Wash and clean the collard greens and kale, and chop them into thin strips.
3. Remove spines from the kale and seeds from the chili pepper.
4. Add all ingredients to the water and simmer on medium-low for at least 1 hour.
5. Adjust seasoning as needed and cook until greens are tender, about 1.5–2 hours.

Tips for Perfect Collard Greens and Kale:

• Wash thoroughly to remove dirt and grit.
• Prep veggies and spices in advance for smoother cooking.
• Start cooking in boiling water for better results.
• Oil and sugar are optional.
• Add more nutritional yeast for a cheesy flavor.
• Cook for at least 1.5–2 hours for the best taste.
• Leftovers freeze well and taste even better the next day.
• Save the flavorful broth for other dishes.