If you have problems getting your children or friends to try collard greens (picture above: kale, collards, turnip greens), this is a good recipe to introduce them into the wonderful world of cruciferous greens.  We have had young, tender collard greens from our garden over the last few months.  These are easy to grow especially in early Spring or Fall.  If you grow them into the summer months they need to be sprayed every few weeks with a BT solution (Bacillus thurengenesis) which is a safe, organic way to kill cabbage moth worms which typically destroy cruciferous vegetables once summer temperatures kick in.

Another unusual vegetable in this recipe is fennel root–similar to celery but it is less watery and has a slightly sweet anise flavor.  I slice this very thin and put it in salads or saute with other vegetables as I do here.  Don’t go heavy on the noodles–the idea is to dilute them with vegetables in order to reduce carbohydrate intake.  The noodles can be replaced with brown rice or quinoa (as seen in the picture).

Serves 2

3 large cloves garlic

1 Tbsp. ghee

2 cups of finely chopped collard greens

1/2 cup of finely chopped fennel root

2 cups chicken broth

1 cup cooked organic brown rice fettucine

salt and pepper to taste

In a large skillet, melt ghee and add garlic.  Stir for a minute over medium heat until it just starts to sizzle.  Add fennel root and stir again for a few minutes.  Add collards and stir again.  Add broth and reduce heat to low and cover with lid cracked.  Heat through for about 10 minutes until greens are tender.  Salt and pepper to taste.  Now add the cooked rice noodles.  Stir well and serve in bowls.