As we approach the holidays, for most of us, that means celebrating, eating, more celebrations and, lots more eating. And then there’s the dreadful weight gain followed by a New Year’s resolution to do what? Answer: Diet.
Why not take a healthier approach to what we eat during this holiday season and beyond?
Now, we’re not saying to avoid favorite holiday foods, but eating clean foods for the holidays, can’t hurt.
If you’re in the process of planning your Thanksgiving dinner, try this collard greens and kale recipe which we dug up in an Church recipe book. We tried it and we loved it! By the way, check out this article on the origin of collard greens here.
Of course, greens and cornbread go together like a hand in a glove. Stay tuned next week for a cornbread recipe.
- 1 bunch collard greens, rinsed well
- 1 bunch kale, rinsed well
- 6 slices thick-cut bacon, cut into pieces. Or, for a healthier option use two Turkey necks.
- 2 cloves garlic, minced
- 1 to 2 tablespoons apple cider vinegar
- salt and pepper to taste
- 1 can of chicken broth
- Wash, clean and separate collard and kale leaves. Remove and discard the stalks.
- Boil meat– turkey, ham hocks or desired meat in broth and just enough water to cover the meat.
- Add the garlic to the pan and cook, stirring for another minute.
- Add greens. Start tossing the greens gently with tongs adding vinegar as you toss them. Season to taste with seasoning salt and pepper. Boil for about an hour and a half.
Naturally for those of us with southern roots, greens and cornbread go together like a hand in a glove. With that said, stay tuned next week for a cornbread recipe.