Collard greens are a cruciferous vegetable known for their cholesterol-reducing properties as well as reducing the risk of cancer and inflammation. High in ten different vitamins and minerals, including Vitamin A, K, C, calcium, and iron, this Collard Greens with Truffle Oil, Caramelized Onions, and Roasted Garlic recipe is delicious and very nutritious.

When I cut and chop food, I use my Kyocera Ceramic Knife. It never needs to be sharpened and it gives a clean, easy cut. I love the fact that it is always sharp and easily slices/chops the food.

Collard Greens with Truffle Oil, Caramelized Onions, and Roasted Garlic

 

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Prep time

3 mins

Cook time

30 mins

Total time

33 mins

 

Collard greens are a cruciferous vegetable known for their cholesterol-reducing properties as well as reducing the risk of cancer and inflammation. High in ten different vitamins and minerals, including Vitamin A, K, C, calcium, and iron, this Collard Greens with Truffle Oil, Caramelized Onions, and Roasted Garlic recipe is delicious and very nutritious.

Author: Liz Rodriguez, Dietetic Intern

Recipe type: Vegetable Side Dish

Cuisine: American

Serves: 4

Ingredients

• Whole head of garlic
• 2 tsp olive oil
• 1 large sweet onion, sliced
• 2 cloves of fresh garlic, chopped
• 1 Tbsp of olive oil
• Salt to taste
• 3 Tbsp apple cider vinegar
• ¼ tsp red chili powder
• Black pepper to taste
• 1 bunch collard greens
• ¼ cup water
• White truffle oil for drizzling

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Cut the tops of the head of garlic to expose the cloves and place on foil. Drizzle the garlic head with 2 tsp of olive oil and wrap in foil. Roast for 30 minutes.
2. While the garlic head is roasting, peel and slice the onion, chop the two cloves of garlic, and set aside. *I love using this Kyocera Ceramic Knifefor a clean, easy cut.
3. Add the olive oil in a large pot over medium heat. Add the onions, salt, and garlic, stir occasionally, and wait until the onions turn a light golden color.
4. While the onion and garlic are cooking, begin preparing the collard greens. Remove the collard greens from the stems cutting from the leafy ends, down. Chop the leaves into bite sized pieces. Set aside.
5. Once the onions and garlic have reached a golden color, add the vinegar, red pepper, and black pepper. Add the collard greens and mix together.
6. Add the water and cover the mixture allowing it to cook for 10 minutes. Stir occasionally.
7. Once the 30 minutes have passed, remove the roasted garlic from the oven. Squeeze out the garlic from the peel. Add the roasted garlic to the collard greens.
8. Add a pinch of salt to taste and drizzle lightly with truffle oil. Enjoy.

Nutrition Information

Serving size: ½ cup Calories: 145 Fat: 11.8 Saturated fat: 1.9 Carbohydrates: 9.5 Sugar: 2.1 Sodium: 9.3 Fiber: 1.9 Protein: 1.9 Cholesterol: 0.0

3.5.3251

For more ways delicious ways to eat greens, check out:

Grilled Romaine Lettuce With Anchovy Vinaigrette And Blue Cheese

Wakame Seaweed Salad

Oregon Summer Salad with Grilled Salmon Recipe from Run Fast. Eat Slow.

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