Collard Greens and Carrots

Collard Greens with Carrots recipe
serves 4 as a side

I created this recipe as a low FODMAP side dish for those in my community that follow this diet.  Regardless of what type of diet you follow, you'll like this healthy green side dish to make one of those most nutritious veggies out there--collard greens--taste tender and balanced.  Plus it cooks up in only a few minutes.  FODMAP stands for Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols and they are a collection of short chain carbohydrates and sugar alcohols found in foods naturally.  They aren't unhealthy in and of themselves but some folks with digestive issues like IBS are particularly sensitive to them and doctors recommend steering clear of these foods during a flareup.  The bummer?  FODMAPS are in some of the best foods out there like onions, garlic, beets, avocado and honey.  So this recipe was created specifically with low FODMAP veggies and seasonings.

Watch the how-to video for this recipe on my YouTube channel.

1 tablespoon of extra virgin olive oil
4 carrots, peeled and sliced into coins 1/4" thick
1 bunch of collard greens, stemmed and cut into bite-sized pieces (about 1-2 inches)
2 tablespoons water
2 teaspoons of maple syrup
1-2 teaspoons of tamari (soy sauce)

1. Heat a large saute pan and drizzle in olive oil.  When oil starts to shimmer, add carrots and saute for 1-2 minutes.  Then add chopped collard greens and stir.  Add 2 tablespoons of water (more if necessary) to create steam to help the greens wilt and cook evenly.  Saute for about 3 minutes, longer if you want them to be softer and less bitter.  

2. Drizzle maple syrup and tamari evenly over the veggies so you don't get a clump of flavor all in one spot) and stir to combine.  Taste and add more tamari or salt if desired.  This can store in the fridge for 3 days for a side dish you can add to any meal.