Collard Greens with Almonds Recipes

Collard Greens with Almonds Recipes - How Foods Fight Cancer

MAKES 6 SERVINGS

Collards are a great source of highly absorbable calcium, and, along with other members of the
cruciferous vegetable family (broccoli, brussels sprouts, cauliflower, kale, 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 large bunch collard greens (about 1 pound), rinsed
1 tablespoon rice vinegar
1 small garlic clove, minced or pressed


1. Toast the almonds in a small dry skillet over medium heat for 1 to
2 minutes, until golden. Remove from the skillet and set aside.

2. To remove the stems from the collard greens, work with one leaf at
a time. Hold the stem end in one hand and strip the leaf away from
the stem with the other hand.

3. Layer 5 collard leaves on a cutting board, roll them into a tight cylinder
(like a cigar), and slice them crosswise into thin strips. Repeat
until all of the leaves are sliced.

4. Pour 2 inches of water into a large saucepan and bring to a boil over
high heat. Add the collard greens, cover, and steam for 4 minutes.
Drain and transfer to a bowl.

5. Whisk together the vinegar and garlic in a small bowl until blended.
Pour the vinegar mixture over the collard greens just before serving
and garnish with the toasted almonds. Serve hot.


PER SERVING: 44 calories; 2.5 g fat; 0.2 g saturated fat; 51.7% calories from fat; 0 mg cholesterol;
2.4 g protein; 4.3 g carbohydrate; 1.2 g sugar; 2.4 g fiber; 11 mg sodium; 103 mg calcium; 1 mg
iron; 11.9 mg vitamin C; 3124 mcg beta-carotene; 1.7 mg vitamin E