Spicy Sauteed Collard Greens By- Christina Pirello
1/2 dried chili pepper, seeded, finely minced
1 sweet onion, thin half moon slices
1 bunch collard greens, rinsed, thinly sliced
1 lemon, quartered
Heat a small amount of oil in a deep skillet. Saute chili and onion, with a splash of soy sauce, for 1-2 minutes. Add collards, season lightly with soy sauce and saute just until the greens are limp and a rich, deep green. Serve with lemon wedges (the lemon’s astringent quality aids the body in digesting oil) . Makes 3-4 servings.
– We ate these tasty greens on top of toast!
Day 15- Kale Soup
Day 16- WW Orecchiette With Bitter Greens And Radishes
Day 17- Mustard Greens
Day 18- Pickle Press Greens
Day 19- Ginger Bok Choy
Day 20 – Lori’s Lemon Garlic Sesame Kale
Day 21- Dandelion Salad