Control and Recovery from Viral Infections Including COVID-19

Grapevine, TX | How to Make Sauteed Collard Greens | Kotsanis Institute

Sautéed Collard Greens are a great way to keep fit and collard greens have the ability to lower your cholesterol.


Hello and welcome back to Cooking with Kotsanis, where we talk about how to use nutrition to fight illnesses. March is all about seasonal allergies at Kotsanis Institute, and we are sharing recipes with you that use ingredients that help your body to naturally fight allergies. Today, our recipe is sauteed collard greens, and it includes a number of different ingredients that help your body. So here is your ingredient list for the recipe.

Collard greens combat seasonal allergies, primarily because they contain carotenoids, the same phytonutrient found in carrots, sweet potatoes and butternut squash. Carotenoids are known to reduce inflammation in the airways. After you have removed the stems and center stock of the collard greens, roll the leaves and slice them into ribbon-like strips. We've talked before about quercitin. This is another anti-inflammatory agent found in both onions and garlic. Start by cooking your bacon. Applewood Farms has a very good organic and nitrate-free bacon. For anyone who wants to omit the bacon, just be sure to replace it with a fat source, such as olive oil. The body can absorb more of the carotenoids when delivered along with a fat source. After removing the bacon, briefly saute the onions and garlic before adding in the greens. Toss the vegetables together and cover, letting them cook over medium heat for about 10 minutes.

You may need to add a bit of water. While the greens are cooking, dice your bacon slices and walnuts. Walnuts are high in magnesium and vitamin E. The magnesium helps prevent asthmatic symptoms and vitamin E is an immune system booster. So once your collard greens have gotten soft, not too mushy, but soft, you're just going to finish it off with some walnuts, your chopped bacon, and a little bit of lemon juice. I would use between a half and a full teaspoon. And just toss all of that together. And you are finished. Coming up on March 27th is our next Lunch and Learn on Seasonal Allergies. Get your RSVP in today by calling the number below or by visiting our website. Thank you so much. And we'll see you back next week.