Braised Greens & Toasted Pecans

chardGreens, greens, greens. Everything you read lately says eat more greens, right? And with good reason. Greens are full of nutrients like: Vitamins A, C, K, and folate; as well as minerals like iron, calcium, and magnesium. Greens are also great sources of fiber.

But interestingly, as good as all that kale, spinach, collards and chard are for us, our stomachs don’t have an easy time digesting most greens unless they are cooked.

Our guts lack some of the bacteria needed to really break them down and extract all of their nutrients when they are eaten raw. And they also need a bit of fat with them to help absorb some of the vitamins. Luckily this OMG-Delish recipe helps unlock all of the nutrients in your greens.

My husband Kirk made these Braised Greens & Toasted Pecans for dinner last week, and wow! This is seriously one of my new FAV recipes. I’ve been craving it for dinner every night since. The greens cook up a lot, so I might consider doubling the recipe if you are hungry or want to serve more than two.

Braised Greens & Toasted Pecans*

You can use any variety of greens you have on hand. Try mixing in some mustard greens or beet greens too.

½ cup pecans
2 bunches rainbow chard
2 bunches dino kale
2 tablespoons coconut oil
4 cloves garlic, thinly sliced
1 tsp apple cider vinegar
Salt and pepper to taste

Heat small skillet over medium heat, add pecans and cook until lightly browned. Remove to a bowl to let cool. When cool enough to handle, break into bite-sized pieces and set aside.

Remove stems from greens and discard. Cut or tear leaves into large bite-sized pieces. Heat oil in a large skillet over medium heat. Add garlic slices and cook 1-2 minutes, do not let them get too brown.

Add greens in batches, using tongs to toss occasionally, adding more as they wilt down. Cook until just wilted, adding a little water if needed. Don’t overcook or the leaves will become grey.

Remove from heat and add a splash of apple cider vinegar and salt and pepper to taste. Toss to combine. Transfer to platter and top with pecans.

Serves 2

Leave a comment to let me know what you think? Hope you enjoy it as much as we do!

*This recipe is courtesy of JJ Virgin, Huffington Post fitness and nutrition expert.

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