Collard greens (or simply “collards”) are a cultivar of Brassica oleracea, the same species of vegetables that includes kale and cauliflower. The technical name for this cultivar group is Acephala, which is Greek for “without a head.” Unlike a tight “head” of cabbage, collard leaves grow loose.
- Collards are available year-round but are tastiest and most nutritious in the winter months after the first frost.
- Look for dark green leaves that show no signs of yellowing or wilting.
- Wash each leaf before using.
- Store the leaves in your refrigerator in plastic bags with as little extra air as possible.
- Remove the stems and spines as you would do for kale.
COLLARD GREEN & EGG SANDWICH
- 1 big collard green leaf
- 1 ripe avocado
- 2 eggs
- 2 all natural bread rolls
- 3 thin slices of white onion
- 3 tablespoons virgin olive oil
- 1 tablespoon smoked paprika
- Himalayan salt
- Dash of oregano
- Mix the olive oil, smoked paprika, salt, and oregano in a bowl. Add the sliced onion and cover them with this mix.
- Heat up a pan on medium/high heat. Roast onion in pan for 1 minute and put aside.
- Put collard greens in pan (remove hard part of stem).
- While cooking collard green in pan, pour the left over mixture from the bowl over the top.
- Cook on each side for 1 minute and put aside.
- Break eggs into the now empty bowl of sauce and whisk. Pour into pan and cook for 2 minutes or until cooked, then flip and cook for an additional 1-2 minutes.
- Slice bun in half and grill each side in pan.
- Open avocado and mash it into a spread, that you’ll spread on inside of buns.
- Put egg, collard greens and onions on the bread. Enjoy!
Original Post at Spartan.com.
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