While in the Clean Kitchen program, you will learn how to “re-vamp” a recipe. Many people think that eating a cleaner diet will eliminate tasty food—so not true! You just need to learn how and what ingredients you can substitute in a recipe to make it healthier. Here is a recipe I re-vamped this week, collard greens.
The best collard greens are made with ham hocks and a bunch of sugar, we all know this if you are from the south! I was in the mood for some the other night, so I decided to break this down and figure out what flavors I needed.
Here are my substitutions:
Ham hocks = salty and smoky = smoked turkey sausage
sugar = sweet = liquid stevia
So next time you want something hearty, that does not mean it has to be heavy. Just try to break the recipe down into flavors and textures, then see what you can come up with!
- 1 lb of chopped collard greens – use the pre-chopped bag
- 1 small onion chopped
- 1/2 package or one link of turkey sausage, chopped (I used Butterball Smoked Turkey Sausage)
- 1/2 tbs of garlic seasoning, such as Flavorgod Garlic Lovers (Flavorgod.com) or Ms Dash.
- 1/2 tsp (+/-) red pepper flakes – adjust to taste for heat level, but even if you do not like spicy, at least add just a little!
- 3 cups of chicken stock
- 2 tbs apple cider vinegar
- Optional: 1/4 tsp of liquid stevia – or less depending on how sweet you want it. Add this at the end once cooking is done.
Add onion and sausage to pot, sautee over med heat until brown bits form around the edges.
Add collard greens and season with garlic seasoning and red pepper flakes. You can add a little salt, but the sausage and stock add enough for me. You can always add more later if you would like.
Stir and let collards wilt down, a few minutes. Then add 3 cups of chicken stock. You could use any type of stock really, veggie or even beef.
Bring to a simmer and then cover. Cook for 40 minutes. Then add in 2 tbs of apple cider vinegar (or red wine vinegar) and liquid stevia. Stir and enjoy! This taste even better the next day as leftovers!