Holiday Recipes

 

 

Collard Greens with Coconut Milk - Kwanzaa Recipes 

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Description:
Long a staple of soul food, collard greens taste like a cross between cabbage and kale. The addition of coconut milk adds an exotic hint of intrigue to this Southern favourite.
Kwanzaa is a weeklong celebration held in the United States honoring universal African heritage and culture, marked by participants lighting a kinara (candle holder).[1] It is observed from December 26 to January 1 every year.
Kwanzaa consists of seven days of celebration, featuring activities such as candle-lighting and libations, and culminating in a feast and gift giving. It was created by Ron Karenga and was first celebrated from December 26, 1966 to January 1, 1967.
Many Christian African Americans who celebrate Kwanzaa do so in addition to observing Christmas.


Ingredients:
1 pound collard greens
1/2 cup water
1/2 cup chopped onion
1 cup light coconut milk or coconut milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 large tomato, seeded and chopped


Directions:
Wash collard greens well. Remove and discard stems; cut up leaves (should have about 14 cups).

Bring water to boiling in a large pan or Dutch oven. Add collard greens and onion. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Drain well and return to pan.

Stir in coconut milk, salt, and pepper. Cool, uncovered, over medium-low heat for 10 minutes more or until slightly thickened. Stir in tomatoes; heat through. Serve immediately.


Servings: 6 - 8


Nutrient Information:
Calories - 57, - Total fat - 2 g (1 g saturated fat), Cholesterol - 0 mg Sodium - 117 mg Carbohydrate - 9 g Fiber - 3 g Protein - 2 g


Special Diet: Vegetarian, High Fibre, Low Calorie


Category: Holiday Recipes

Submitted By: OK In Health



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Kale and Cauliflower Casserole
Category: Side Dishes
Description: This is a nice way to add Kale into your meals. This recipe can be a main or a side dish. Kale is a leafy green cruciferous vegetable that is chock-full of essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has only about 40 calories but packs almost 3 grams of protein. Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.”
Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.
Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.
Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.
Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility
Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.
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