Raw Gingered Collard Greens Recipe

Young, Organic Collard Greens
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Ratings
(8)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 1 servings
Nutritional Guidelines (per serving)
569 Calories
6g Fat
116g Carbs
29g Protein
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Nutrition Facts
Servings: 1 servings
Amount per serving
Calories 569
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 219mg 10%
Total Carbohydrate 116g 42%
Dietary Fiber 32g 115%
Protein 29g
Calcium 1320mg 102%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple and surprisingly delicious recipe for raw collard greens provides your body with a plethora of nutritive support. Collard greens are in the cruciferous vegetable family and should be included in your diet for their staggering health benefits. Collard greens are extremely high in Vitamins K, A, C and folate as well as the minerals manganese and calcium. Collards are known to lower blood cholesterol, prevent cancer, provide cardiovascular support and are very high in fiber which provides digestive support as well. Enjoy these antioxidant, anti-inflammatory leaves whenever you can!

Ingredients

  • 6 cups collard greens (1 bunch, cut into 1/2 inch strips)
  • 1 inch piece of fresh ginger (peeled and grated or zested)
  • 1 small clove garlic (pressed or minced)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt (or 1 tablespoon nama shoyu)
  • 1 tablespoon agave nectar
  • Optional: 1 teaspoon raw cold-pressed oil (such as sesame, coconut or olive)

Steps to Make It

  1. Gather the ingredients.
  2. Toss all of the ingredients together.
  3. You may wish to massage the greens with your hands to make sure all of the tasty goods spread out evenly and coat the greens.
  4. You can eat immediately or allow to sit for up to an hour. This will allow time for the flavor to marinate and the greens to reduce.