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Collard Greens Tagine with Chickpeas and Olives
This warming vegetarian stew pairs the goodness of whole grains with a richly spiced sauce and plenty of plant protein. Collard greens are excellent sources of fiber, folate and a wide range of cancer-fighting carotenoids. Pulses like chickpeas are packed with fiber, protein and other beneficial phytonutrients. Add winter squash, carrots, and bell pepper to the mix and no one will miss the meat.
(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
1. To stem collard greens, place a leaf on work surface. Run sharp knife down
each side of center rib from tip to bottom of leaf. Remove and discard stems.
Separate leaves into 2 halves. Stacking 4 halves, roll them into long cigar. Cut
roll diagonally into 3/4-inch strips; there should be about 6 well-packed cups.
Original image and recipe source: aicr.org
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