Parsnip, Carrot and Collard Green Sauted Ribbons

2 medium parsnips

1 medium carrot

6-7 collard green leaves

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

1/2 cup broth of choice (chicken, bone broth, or vegetable)

Using a vegetable peeler, peel the parsnips and carrots to create ribbons (Note: You can eat the skins! They are rich in fiber, vitamins and antioxidants). Cut out the hard stem of the collard green leaves. Fold leaves in half lengthwise, and slice horizontally in 1/2 inch strips.
In a large frying pan, heat olive oil over medium high heat. When it is hot, add in carrots and parsnips and toss to combine and coat in oil. Cook for about 5 minutes. stirring often. Add in collard greens and cook for another 2-3 minutes, or until the greens change brighter. Add sea salt and broth and bring to a boil. When it reaches a boil turn down temperature so it comes to a simmer. Let simmer for 10 minutes. Remove lid and let cool. Enjoy!


Collard Greens!
Collard greens are a hardy green that is a staple for many southern dishes and pairs well with many meats and beans. A simple collard green stir fry or stew can be combined with or accompanied by rice, black eyed peas, okra, tomatoes, corn, pork, bacon, shrimp or sausage. Collard greens are very commonly cooked with broths, ham hocks and bacon fat because they take on a good flavor and complement each other very well. Add in any hot pepper for some more of that southern heat! For more recipe ideas see our pinterest page


Brazilian Collard Greens with Bacon

6-8 collard green leaves cut into thin ribbons

1-2 thick strips of smoked bacon

1/2 onion diced

2 cloves of garlic minced

1 tablespoon extra virgin olive oil

salt and pepper

Heat the olive oil in a medium skillet over medium high heat. Cut bacon into bite size pieces. Add the bacon to the skillet and cook until browned, about 3-4 minutes (cook longer if you like it crispy). Add in onions and cook until transparent, about 2 minutes. Add the garlic and cook for 1 minute. To cut collards into ribbons, take out hard stem, roll the leaf and thinly slice horizontally. Turn off heat and add in the collards ribbons and let wilt for 1 or 2 minutes. Serve with a side of rice and beans, chicken or shrimp.

Helpful tip! This can also be make the same way without the bacon. Use more olive oil if needed.


Quinoa Stuffed Acorn Squash

1 medium acorn squash

1 tablespoon olive

1/4 teaspoon salt

1/4 cup quinoa

1/2 cup water

2 tablespoons cranberries

2 tablespoons toasted pepitas

1 tablespoons chopped green onion

2 tablespoons chopped fresh flat leaf parsley

1 small garlic clove minced

1/2 tablespoon lemon juice

1/4 cup crumbled goat or feta cheese

Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper. To prepare squash, cut in half from the tip of the stem to the pointy bottom. Scoop out the seeds. Drizzle and rub olive oil and salt over the cut half and place the squash halves cut side down on the parchment pan. Bake until the flesh is easily pierced through by a fork, about 30-45 minutes.
Meanwhile cook the quinoa with 1 part quinoa to 2 parts water ratio. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer uncovered, until water is absorbed, 12-18 minutes. Take off heat and let cool for a few minutes before transferring to a mixing bowl. In the bowl, fluff the quinoa and add in pepitas, cranberries, green onion, parsley, garlic, lemon juice. When the squash is done turn over and distribute the quinoa mixture evenly between the squash halves. Cook for another 15-20 minutes. When cooked sprinkle with cheese and more parsley.