- Level: Easy
- Yield: Serves 6 to 8
- Nutritional Information Per Serving (1 of 6 servings): Calories 215, Total Fat 5 g, Saturated Fat 2 g, Carbohydrates 36 g, Dietary Fiber 18 g, Sugars 9 g, Protein 16 g, Cholesterol 0 mg, Sodium 1301 mg
- Total Time: 45 minutes
- Active Time: 20 minutes
New Orleans bursts with beignets, gumbo, and jambalaya, but healthy eats? Not so muchuntil now. Courtney Clark, a proud Lower Ninth Ward native, saw family traditions heavy on salt and fat claim her mother and husband to heart disease by age 35. Fueled by loss, she joined Backyard Gardeners Network, championing community gardens and smarter eating. For five years, her Food as Medicine program has empowered locals: decoding nutrition labels, boosting plants, crafting low-sodium Creole seasoning. Students shed pounds, ditch meds, and rethink meals. Change is tough, but magic happenslike a 60-something woman tasting avocado for the first time and loving it. Courtney's mission? Link fresh, heart-loving food to Southern roots. Dive into her vibrant, nourishing spin on braised greensyour taste buds (and ticker) will thank you!
- 2 pounds collard greens
- 2 pounds mustard greens
- 2 pounds dinosaur kale
- 1 tablespoon coconut oil
- 2 yellow onions, diced
- 1 red onion, diced
- 3 garlic cloves, minced
- 1 cup vegetable broth (or water)
- 1 tablespoon no-salt Creole seasoning
- 2 teaspoons curry powder
- teaspoon smoked paprika
- Kosher salt, to taste
- Remove thick stems from collard greens, mustard greens, and kale leaves, then chop leaves into bite-sized pieces.
- Heat coconut oil in a large pot over medium heat. Add all onions and cook until soft and translucent, about 3 to 5 minutes. Stir in garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth, then mix in Creole seasoning, curry powder, smoked paprika, and teaspoon salt. Add the greens gradually in batches, allowing each batch to wilt slightly before adding more. This should take about 10 minutes to fit all greens in the pot. Cover and simmer, stirring halfway through, until greens are tender and fully wilted, approximately 25 minutes. Adjust salt to taste.
Photograph by Ralph Smith
