Collard Greens and Parsnips Recipe: A Healthy Southern Side Dish
I made this collard greens recipe over the weekend, and I LOVE it! I give this southern dish a slight twist by adding some parsnips! You are going to enjoy it because it’s delicious. The parsnips give it some sweetness! If you want, eat it as a side dish with some brown rice and black-eyed peas or lentils of your choice!
Ingredients
1 pound, large bag or bunch of collard greens, washed and cut into pieces, make sure to remove excess stems from the leaves
3 strips of bacon – optional – I never use it
2 parsnips, peeled and then sliced or chopped
1 -2 cloves of pressed or minced garlic
1 small onion, chopped
1 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon coconut oil
1/4 to 1/2 cup water
Directions
1. In a large skillet or pan with a lid (I use a wok with a lid), cook the bacon. Once the bacon is cooked, (don’t over cook it, you want it somewhat soft) remove it and slice it up or break in pieces. Set the bacon aside. Drain the bacon fat from the pan.
2. Melt the coconut oil in the pan and cook the onions with the garlic till translucent.
3. Add 1/4 to 1/2 cup of water and heat it up, almost to a boil.
4. Add the collard greens, parsnips, salt, pepper, and bacon if you choose. Mix together.
5. Turn the heat down to low, cover, and let simmer till tender! Don’t forget to check the water level and add more if needed, so you don’t burn it.
Some Health Benefits of This Recipe
High in Fiber: Collard greens and parsnips provide fiber that supports digestion, gut health, and a balanced microbiome.
Rich in Antioxidants: This colorful recipe is packed with antioxidants and phytonutrients that help support a healthy inflammatory response.
Excellent Source of Vitamin K: Collard greens are loaded with vitamin K, which supports bone health, cardiovascular health, and normal brain function.
Supports Healthy Habits: Pairing this dish with brown rice, black-eyed peas, or lentils creates a satisfying whole-food meal that fits beautifully into a healthy lifestyle.
