If you’ve been following my blog for some time, you probably already know how much I like vegetables. Then again, how can you be into healthy eating, and not like veggies, right?
I eat them ALL the time. Breakfast, lunch, dinner, snack. Of course, I eat diary/other animal protein, and fruit, but I’d have to say the biggest part of my diet consists of vegetables. No harm in that. 🙂
If you watch T.V, or even read, you’ve heard that Americans don’t eat a healthy diet, and are eating way less vegetables then they should. We need to change that. You need to change that. Vegetables aren’t even close to being “gross,” especially if you make them tasty. Olive oil, butter, herbs, spices, or even healthy bacon fat, if you wanted – Those are all things that you can cook/sauté your vegetables in, to make them more appetizing to you, and/or your family.
Raw veggies taste great too. Lately, I’ve been eating a lot of carrots and cucumbers and dipping them in guacamole, or hummus. It’s really good, filling, and fast to prepare.
I also like to boil a lot of my vegetables as well. It holds in a lot more nutrition and vitamins that are in the vegetables, than sautéing does. Not saying I don’t sauté (I do love olive oil). 🙂
So now that I’m sure I totally convinced you to go and eat your veggies, let’s get to the recipe.
1 large bag of collard greens (I forgot to see how many ounces it was)
1 box of sliced white mushrooms (or any other kind you like)
1 butternut squash (pre-roasted in your oven)
red pepper flakes
2-3 cloves of garlic (minced or finely chopped)
Heat olive oil and garlic in a pan. Once the garlic starts to brown some, add in the collard greens. While the collard greens are cooking, go ahead and add in your sliced mushrooms to a separate sauce pan, and sauté those in olive oil and garlic, as well. Add whatever spices or none at all. I used my usual sea salt and red pepper flakes. Keep stirring the collard greens, until the the leaves are really tender and golden/darker brown. Turn off heat. The mushrooms should be finished, once they are nice and tender. Add the mushrooms into the collard green and also go ahead and add in some chunks of the pre-roasted butternut squash that you made beforehand. Stir all the vegetables together and it’s done! Enjoy!
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