Broccoli is a superfood. It is low in calories but contains a wealth of nutrients and antioxidants that support many aspects of human health. Broccoli is a cruciferous vegetable, alongside kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga, and turnips.
Broccoli is a good source of fiber and protein and contains iron, potassium, calcium, selenium, and magnesium as well as the vitamins A, C, E, K, and a good array of B vitamins including folic acid.
Collards are members of the cabbage family (Brassica oleracea), and a staple side dish in Southern cooking. They feature dark green leaves and tough stems that need to be removed before eating. The flavor of collards is a cross between cabbage and hearty kale, similar to Swiss chard.
Thanks to their many nutrients, collard greens have been associated with cancer prevention, detox support, anti-inflammatory properties, heart health, and digestive support.
First things first: Kale and collard stems are tough, chewy, and fibrous. While we enjoy the occasional raw collard or kale salad, you should never eat the stems raw. … Otherwise, the exteriors will burn before the stems have cooked through, making them both bitter and too tough to chew.
Broccoli & Collard Green Power Bowl Recipe
-5 large collard green leaves
-1 cup diced potatoes
-1 cup chopped broccoli
-1 teaspoon coconut oil
-1/4 teaspoon paprika powder
-1/4 teaspoon salt
-1/8 teaspoon garlic powder
-1/2 teaspoon dried rosemary
1.Wash and dice the potatoes.
2. In a large pan, heat the coconut oil and toss in the diced potatoes when hot. Season with salt, paprika powder, garlic powder & dried rosemary. 3. Put the lid on and roast the potatoes on medium to high heat for about 10-15 minutes until soft, while stirring every once in a while.
4.Add in the chopped broccoli and let it roast (with the lid on) for another 5 minutes until soft.
5.Wash the collard greens and remove the stems, roll them up and cut in thin slices, and add them to the pan. Season with a pinch of salt and let them roast on medium heat with the lid on for about 5 minutes.
6.Stir everything together and add more salt to taste. You can turn on the heat to high at the end when your potatoes and not brown and crispy yet!
Divide it onto two plates and enjoy!
-4 pounds broccoli
-4 garlic cloves peeled and thinly sliced
-Good olive oil or butter flavor coconut oil
-1½ teaspoons kosher salt
-½ teaspoon freshly ground black pepper
-2 teaspoons grated lemon zest
-2 tablespoons freshly squeezed lemon juice
-⅓ cup freshly grated Parmesan cheese
1.Preheat the oven to 425 degrees F.
2.Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
3.Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper.
4.Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets, are browned.
5.Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.