- 2 carrots, cut into thick matchsticks
- 1/3 cup water or stock
- 3-4 collard green leaves, sliced thin
- ¼ head green cabbage, sliced thin
- 2-3 garlic cloves, peeled and minced
- 1 tbsp. olive oil or butter
- Sea salt to taste
Water sauté carrots in a frying pan 1-2 minutes. Add collard greens, cabbage, and a couple of pinches of sea salt. Cover and cook 3-4 minutes or until vegetables are tender and bright. Add garlic and olive oil, toss and cook 1-2 minutes.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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