Spicy Collard Greens
1 bunch collard greens, washed ¼ cup chopped sun-dried tomatoes ¼ cup chopped scallions (whites only) 1 garlic clove (minced) ¼ cup extra virgin olive oil ¼ cup apple cider vinegar 1 teaspoon agave nectar 1 teaspoon red pepper flakes 2 teaspoon sea salt, divided
Wash collards in a sink or bowl full of cold water and take several leaves at a time and roll tightly into a cylinder and slice into thin strips. Place collards in a bowl and pour olive oil on collards and add salt and massage into collards. Add remaining ingredients and toss well. Let marinate in the refrigerator for at least 4 hours, but overnight is best. Serves 4 Stir Raw Pasta
4 large Zucchini Spiralized Red, green peppers, red onions, mushrooms sliced thin Carrots Shredded Broccoli Chopped Any other vegetables you want to add ¼ cup of Asian Dipping Sauce and Marinade
Mix all ingredients together and enjoy
Asian Dipping Sauce and Marinade
¼ cup Extra virgin olive oil ½ cup wheat free tamari ¼ cup Apple Cider Vinegar ¼ cup Agave Nectar ¼ inch of ginger peeled and minced 2 cloves of garlic peeled and minced Sesame seeds
Combine all ingredients in a bowl and whisk well.
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