17 Nov Collard Greens and Yellow Squash
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Collard Greens and Yellow Squash
By: Toby Amidor
- Serves: 4 servings
- Serving size: ¾ cup
- Calories: 100 calories
- Fat: 8 g
- Saturated fat: 1.3 g
- Carbohydrates: 5 g
- Sugar: 2 g
- Sodium: 130 mg
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 8 mg
Recipe type: Side Dish
Copyright Toby Amidor, Create-Your-Plate Diabetes Cookbook, American Diabetes Association, 2020. Photo courtesy of Mittera.
- 1 bunch collard greens, washed and dried (8 ounces)
- 2 tablespoons olive oil, divided
- 2 slices turkey bacon (I like Applegate)
- 2 cloves garlic, minced
- 1 medium yellow squash, halved lengthwise and then cut into ½-inch half-moons
- 1 cup low-sodium vegetable broth
- ⅛ teaspoon ground black pepper
- Remove the woody stems that run down the center of the collard leaves. Neatly pile several leaves and tightly roll them up, then slice into ribbons. Repeat for the remaining collard greens.
- Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When the oil is shimmering, add the turkey bacon and cook until golden brown, 3 minutes on each side. Remove the bacon and set aside to slightly cool. Dice the bacon once cool.
- Heat the remaining 1 tablespoon of olive oil in the same sauté pan over medium heat. When the oil is shimmering, add the garlic and cook until fragrant, 30 seconds. Add the collard greens and squash and cook until the collards have wilted and the squash begins to soften, about 5 minutes. Add the vegetable broth and bring the mixture to a boil. Lower the heat and simmer, covered, until the vegetables are cooked through, 10 minutes.
- Add ⅛ teaspoon salt (optional), the black pepper, and cooked turkey bacon and toss to combine.