Collard Greens w/ Baked Red Potatoes

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A Simple dish. Guaranteed to tantalize taste buds. 

Ingredients

Serving size: 2

• 1 bunch of Collard greens (washed, trimmed & chopped)
• 1 large Onion (chopped)
• 10 Baby red potatoes
• 3 Tbs Olive oil
• 2 Tbs Vinegar
• 1 tsp Smoked paprika
• 1 tsp Cayenne pepper
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1 tsp Curry powder
• 1 tsp Basil
• 1 tsp Thyme
• 3 cups Water (vegetable broth)
• Sea salt (optional - The salt is strong. Use a little at a time)

Directions

Preheat oven to 350 degrees.

Pour water into pot. Add chopped collard greens, vinegar, smoked paprika, 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Add sea salt if you don't use the vegetable broth. Cover and let it cook until greens are dark and tender.

Wash and cut potatoes in half. Put pieces in a bowl. Add cayenne pepper, garlic and onion powder, basil, thyme and sea salt. Pour in the 2 tablespoons of olive oil and mix till potatoes are coated. Transfer potatoes to a baking dish and place in heated oven. Bake until inside is roasted golden brown.

Heat 1 tablespoon of olive oil in a pan. Add chopped onions and curry powder. Cook for about 5 minutes and set aside. 

When serving collard greens, garnish with the chopped onions and curry powder.

Some Nutritional Benefits

Collard greens support the respiratory (lungs), nerve, eye and skin health. It helps restore bone mass and nutrients (making it useful against osteoporosis) systems. Collard greens also help maintain oral cavity health. The high fiber content aids in digestion, absorption and elimination of what we eat. Also, collard greens help resist infections fight colon, prostate, ovarian and breast cancers. Generally, they help repair and restore damaged cells to health.

Baby red potatoes insure heart. They support cell health and are used against swelling (inflammation). Baby red potatoes are also loaded with fibers (helping digestion and elimination) and healthy sugars for cell energy.
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