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3 Ways to Use Collard Greens

3 Ways to Use Collard Greens

Southern - Smoothie - Sauté 

To start off with, collard greens are packed with nutrients and easy to digest, which is the combo that we all want! Collard greens are filled with protein, fiber, vitamin C, calcium, iron, vitamin B-6, magnesium and more. They are coming in season right now and here are 3 different ways to use the big leafy veggies. These recipes are simple, quick and easy but extremely heathy and delicious. Work one or all of these recipes into your meals and enjoy!

The Southern Way

1 bunch of collard greens

3 turnup roots


1 Tbs of Apple Cider Vinegar

1 Tbs of coconut sugar





1. Clean your collard greens very good! Dirt can hide in those leafy greens. 

2. Pull or cut the leafs off of the stem. 

3. Chop the leafs what every size you want. Chop the stems in little slices. Peel the outside of the turnip roots, and chop into small cubes.

4. Place the turnip roots and collard green stems into medium to large sized pot and fill about half way up the pot with water. Bring to a boil!

5. After about 5-10 minutes, add the green leafs to the pot with the apple cider vinegarcoconut sugarsalt and pepper.

6. Bring everything to a boil for another 5-10 minutes or until everything is cooked. 

 -Serve with other southern vegetable and some vegan cornbread!-

(And BTW, this recipe is very forgiving, so if you fill you should do it a different way..go for it!)

The Smoothie Way

1 or 2 collard green leafs with stem

1 celery stock

1 pear or apple

1 Banana

1 tbs of lemon juice

1 cup of frozen pineapple or mango





1. Place everything into your blender and Enjoy!

The Sauté Way

1 Bunch of Collard Greens

5-7 cloves of Garlic

1-2 tsp of Red Pepper Flakes

2 tbs of coconut oil





1. Clean your collard greens very good! Dirt can hide in those leafy greens. 

2. Pull or cut the leafs off of the stem. 

3. Chop the leaf part what ever size you like. Thinly slice the stem part. I like to keep my garlic in big chunks, but if you don't like that you can finely chop it. 

4. In a large pan, get your coconut oil hot on medium heat. Then add your garlic. (Don't burn the garlic! It will ruin everything and you will have to start over.) Keep the garlic and oil moving around and it should get to a golden brown color. 

5. Once garlic is golden, add red pepper flakes, salt and pepper. Toast these things for about 30 sec with the garlic.

6. Add stems and leafs of collard greens and cook for about 5 minutes and serve!

This is a perfect side dish to cook for when guest come over. The flavor is big and bold and will please everyone. 

Whatever you do, work at it with all your heart, as working for the Lord, not for human masters.

-Colossians 3:23