This was one of my Thanksgiving contributions, and it was delicious if I do say so myself! Healthy, super easy, and it cooks up in about 10 minutes! That’s the kind of side dish I’m talking about! Follow the directions below for a tasty addition to your dinner or holiday meal.
1 pound collard greens
1/2 cup broth
1/2 tbsp coconut oil
1 and 1/2 tbsp ghee or butter, separated
2 cloves garlic, mninched
1 cup fresh cranberries
2 tbsp. honey or maple syrup
salt and pepper to taste
I buy my collard greens in a 1lb bag, already de-stemmed and torn into bite-size pieces. If you’re not so lucky, just tear the leaves from the hard stem in the center, rip into small pieces and rinse with water. Heat up a large saute pan over medium heat and add the chicken broth once the pan is hot. Then, add the collard greens, cover, and steam for about 5 minutes.
Meanwhile, get the cranberries going. Melt 1 tablespoon of ghee in a small pot. Add the cranberries and stir while they cook for about 10 minutes.
Once the collard greens are done steaming, push them to the side so the center of the pan is open and add the 1/2 tablespoon coconut oil and 1/2 tablespoon ghee/butter. Once they’ve melted, add the minced garlic and stir it in the oil for about 30 seconds, or until fragrant. Then, stir everything together in the pan, sprinkle with salt and pepper to taste, and transfer to a serving dish.
The cranberries should have split/popped by now. Finish them by adding 2 tablespoons of honey or maple syrup and stirring to combine. Pour the cranberry mixture over the collard greens and enjoy!