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Collard Greens with Almonds

Makes 6 servings

Collards are a great source of highly absorbable calcium and along with other members of the cruciferous vegetable family (broccoli, kale, cauliflower, Brussels sprouts and rutabaga), they’ve been shown to be especially helpful in eliminating excess estrogen from a woman’s body and reducing breast cancer risk.

1/4 cup slivered almonds
1 pound collard greens (about 1 large bunch), rinsed and thick stems removed
1 tablespoon rice vinegar
1 small garlic clove, minced or pressed

In a small skillet, toast almonds over medium heat for 1 to 2 minutes until golden in color. Set aside.

To remove stems from collards, one at a time, hold the stem end and strip the leaf away from the stem. Repeat this for each green. Layer 5 collard leaves (stems removed). Roll into cylinder and slice crosswise into thin strips. Repeat until all leaves are sliced. In large saucepan, bring 2 inches water to a boil over high heat. Add greens, cover, and steam for 4 minutes.

In a small bowl, whisk vinegar and garlic together until blended. Toss greens with dressing and garnish with toasted almonds. Serve hot.

Collard Greens with Almonds are best when eaten immediately. Steamed greens will keep refrigerated for one to two days when not dressed. Wait to add the vinegar and raw garlic until ready to serve.

Per serving

  • Calories: 44
  • Fat: 2.5 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 51.7%
  • Cholesterol: 0 mg
  • Protein: 2.4 g
  • Carbohydrates: 4.3 g
  • Sugar: 1.2 g
  • Fiber: 2.4 g
  • Sodium: 11 mg
  • Calcium: 103 mg
  • Iron: 1 mg
  • Vitamin C: 11.9 mg
  • Beta Carotene: 3124 mcg
  • Vitamin E: 1.7 mg

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.