Recipe Video
Ingredients
- 6 C Collard greens
- 1 C lentils
- 3 C low sodium vegetable broth
- ½ onion, diced
- crushed red pepper flakes, to taste
- Salt and pepper, to taste
Directions
Mise en Place
- Wash and dry collard greens
- Measure out lentils and vegetable broth
- Dice ½ onion
Prepare
- Using one medium sized pot, add water and cook the lentils for 25-30 minutes.
- Add the low sodium vegetable broth, collard greens and onions to the pot and cook for an additional 30-35 minutes.
Serve
- Garnish with crushed red pepper flakes, salt and pepper.
- Serve warm and enjoy!
Recipe in Action
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4 servings
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Difficulty: Easy
Nutrition Tip 
Collard greens are an excellent source of vitamin A, vitamin C, and calcium, a rich source of vitamin K, and a good source of iron, vitamin B-6, and magnesium.
Collard Greens are one of the oldest leafy greens, and they belong to the cabbage family. The culinary concept of eating greens cooked down into a gravy originated from Africa.
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