SERVES 4 • PREP TIME: 5 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
This anti-inflammatory dish is brought together by a creamy artichoke basil hummus and accompanied by a high-protein bean pasta. Collard greens are rich in three anti-inflammatory compounds: vitamin K, alpha-linolenic acid, and glucobrassicin. Cumin’s Mediterranean flavor tames collard greens’ mildly bitter and acidic one, and the flavorful hummus brings it all together.
2 teaspoons avocado oil
2 garlic cloves, minced
1 bunch collard greens, cut into ½-inch strips
¼ teaspoon cumin
¼ teaspoon freshly ground black pepper
2 cups cooked lentil pasta (about 1 cup dry)
1
.
In a 5-quart pot, heat the oil and garlic over medium heat for about 1 minute, until the garlic is sizzling.
2
.
Add the collard greens and season them with cumin and pepper. Cook for 2 to 3 minutes, until the collard greens wilt.
3
.
Add the pasta and hummus, and stir for about 1 minute, until everything is well combined. Portion, plate, and serve. This dish can also be stored in an airtight container in the refrigerator for up to 5 days.
SUBSTITUTION TIP:
Any type of greens will taste great in this dish. Use spinach if you want a softer, more delicate green, but reduce the cooking time to 1 to 2 minutes until wilted. If you are looking for a more peppery taste, try mustard greens. You can also add multiple types of greens. Just make sure you add the thicker textures first and let them cook down before adding the more delicate varieties. For a different texture, try broccoli rabe; just cut it into small pieces so that the hummus can coat it well.
Per serving:
Calories: 223, Total fat: 11g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 34mg, Potassium: 393mg, Magnesium: 15mg, Carbohydrates: 29g, Sugars: 2g, Fiber: 10g, Protein: 10g, Added sugar: 0g, Vitamin K: 387mcg