Keto and Paleo friendly

I love collard greens. They have more calcium than dairy and make a lovely side dish. Many of my patients, who are new to my practice, aren’t familiar with all of my favorite leafy greens so I love introducing them to collards. They can taste bitter so adding the lemon and coconut aminos helps train your tastebuds to enjoy this dish and get the incredible health benefits from it. Healthy doesn’t have to taste bad! I don’t eat pork but if you do, feel free to substitute pork bacon for the turkey. 

Ingredients

  • 3 slices turkey bacon, chopped
  • 1 tbsp coconut or avocado oil
  • 3 cloves garlic, chopped
  • 1 large bunch collard greens, washed and dried. Removing the middle stem is optional.
  • Sea salt and pepper to taste
  • Twist of lemon
  • Dash of coconut aminos (similar to soy sauce but healthy)

Instructions

  1. Remove the tough stems that run down the center of the leaf.
  2. Stack a few leaves, roll and slice into thin strips.
  3. In a large saute pan, heat bacon on low heat.
  4. Turkey bacon has less fat, but you may still get some. Or if you’re using pork bacon, when bacon fat renders, add oil and garlic, saute until golden, about 1 minute. Otherwise add a little more oil to the pan for saute.
  5. Add chopped collards to the pan, season with salt to taste and cover.
  6. Cook until the leaves are tender and turn a vibrant green color, about 5-10 minutes, stirring occasionally. Don’t over cook or they turn darker and more dull color.
  7. Add a twist of lemon towards the end of cooking. 
  8. Add a dash of coconut amino liquid after they are completely cooked, just as you are serving them. 

Buen Provecho!

Nutrition Information:

Serving: 1/4th of the recipe

  • Calories: 73kcal
  • Carbohydrates: 7g
  • Protein: 3g
  • Fat: 4.5g
  • Saturated Fat: 0.5g
  • Cholesterol: 1.5mg
  • Sodium: 68mg
  • Fiber: 2.5g
  • Sugar: 0.5g