Clean & Delicious with Dani Spies

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Sautéed Collard Greens With Raisins And Onions

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Collards with Onions & Raisins
Collard Greens With Onions & Raisins – Clean & Delicious®

One of my many goals for the New Year is to post more recipes for you guys and so far I think I’m doing pretty good.

For those of you who watched the Collard Greens 101 that I posted on Wednesday, I wanted to follow up with a simple way to cook them up.  This is a great way to add a lot of flavor and depth without doing a lot of work.

The raisins are a bit unexpected and exactly what make this side dish stand out.

Try serving this along some roasted or baked chicken for a quick weeknight meal (although it also goes great with fish and steak as well:).

Enjoy!

Print Recipe

Collard Greens With Onions And Raisins

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 1 tbsp evoo
  • 2 onions, sliced into crescents (about 4 cups)
  • 3 cloves garlic, minced
  • 3/4 lb collard greens (6 cups)
  • 2 tbsp raisins

Directions:

Remove stems from collards and finely chop them.  Pile leaves on top of one and other, roll into a fat cigar, and thinly slice.

Heat olive oil over medium heat in a large non-stick saute pan.  Add onions and saute, stirring often, for about 15 minutes or until onions are golden brown.  If onions begin to burn, turn the heat down!

Toss chopped stems and garlic into the pan and saute another 5 minutes.

Add greens along with 1/3 cup water into the pan.  Season with some salt and pepper and cook for about 5 minutes or until the greens have wilted.  Toss in raisins and cook another 2-3 minutes.  Adjust seasonings and enjoy!

Makes about 4 servings.

Nutrients per 3/4-cup servings:  Calories:134; Total Fat: 3.7g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 24.7g; Dietary Fiber: 4.5g; Sugars: 10.6g; Protein: 3.3g

Wild Salmon Salad

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Wild Salmon Salad
Wild Salmon Salad – Clean & Delicious®

Whenever salmon is on the menu for dinner I ‘m always sure to make extra since leftover salmon is so versatile. It’s good hot, cold, or at room temperature and works for breakfast, lunch, dinner and snacks.

Even 18 month old Katie loves it (I can’t get her to touch chicken but you better lookout when salmon hits her high chair!).

But if you don’t have leftover salmon sitting in your fridge, no worries, this salad would work just as well with canned salmon (one of the best deals at the grocery store!).

Because of the benefits of wild salmon vs farmed salmon (you can hear more about this in my salmon 101 video) I always opt for wild salmon at home.  It’s richer in omega-3’s yet leaner in over all fat content and guaranteed not be shot up with artificial colors and flavorings.  Remember, most canned salmons are wild too so it’s a great way to include this super food into your diet while staying on your budget!

Now, as I’ve mentioned before, I love mayo!  So although I like to use rich and creamy Greek yogurt as the base to my creamy salads and dressings I still feel the need to balance it out with a little bit of the real deal.  SO the base of the dressing for this salad is 1/3 cup of Greek yogurt, some fresh lemon juice, and one tablespoon of my beloved mayo.  I find when it comes to rich full fat ingredients, a little can go a long way!

This salad would be delicious on a sandwich or served with crackers but since I’m still recovering from my holiday sugar-fest I decided to serve over a ed of red lettuce topped with lemon juice.

Do you guys have a favorite way to use leftover salmon? I’d love to hear about them in the comments!

Print Recipe

Wild Salmon Salad

Ingredients:

  • 8 oz of cooked wild salmon (you can also use canned)
  • ¼ cup red onion, diced
  • ½ cup celery stalk and leaves, chopped up
  • 2 small Persian cucumbers, chopped
  • 1/3 cup of plain non-fat Greek yogurt
  • 1 tbsp mayo
  • Juice of ½ a lemon
  • Salt and pepper to taste

Directions:

Break salmon into small pieces and combine with onion, celery and cucumbers in a medium bowl.

In a small bowl whisk together yogurt, mayo, and lemon juice and season well with salt and pepper.

Pour yogurt mixture over the salmon and serve over a bed of lettuce along with some fresh lemon wedges. Enjoy!

Makes 3- ¾ cup servings.

Nutrients per 3/4-cup salad: Calories: 205; Total Fat: 9.6g; Saturated Fat: 1.5g; Cholesterol: 55mg; Carbohydrate: 7.4g; Dietary Fiber: 0.9g; Sugars: 3.9g; Protein: 22.3g