collards

  • Raisin Collards and Carrots

    October 1st, 2010
    Unfeatured

    Serves 4

    Vegetables
    4 bunches collard greens, leaves removed and chopped
    4 carrots, grated

    Sauce
    1 medium cucumber
    1/2 cup raisins
    1/4 cup raw almond butter
    2 teaspoons Dr. Fuhrman's Riesling Raisin Vinegar (optional; available at drfuhrman.com)
    1 teaspoon nutritional yeast
    1/2 cup currants (optional)

    1. Steam collard greens for 15 minutes. Add grated carrots and steam another 5 minutes.

    2. Blend all sauce ingredients in a blender until smooth. Add sauce to collards and carrots, and toss. If desired, stir in currants. Serve warm.

    nutrition info per serving: 238 calories; 14 g fat; 8 g saturated fat; 86 mg cholesterol; 11 g protein; 19 g carbohydrates; 4 g fiber; 162 mg sodium


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