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Collard Greens and Quinoa with Tomato Salad

Active Time: 50 minutes / Cook Time: 40 minutes / Total Time: 50-55 minutes

Serves 2, with leftover greens and quinoa for lunch



  • 1 tablespoon ghee or coconut oil
  • 1 medium onion, peeled and chopped
  • 1 fresno or jalapeño pepper, stemmed, seeded if desired, and diced
  • 1/2 teaspoon smoked paprika
  • 4 cloves garlic, peeled and smashed
  • 2-3 cups vegetable broth
  • 1 lb. collard greens, well-washed, drained, stemmed and chopped
  • fine sea salt and ground black pepper to taste
  • 1 teaspoon apple cider vinegar, plus more to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 cup quinoa
  • For the Tomato Salad:
    • 1/2 lb. heirloom tomatoes, cored and cut into large chunks
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped scallions OR chives
    • 1/4 teaspoon fine sea salt
    • 2 tablespoons extra-virgin olive oil


  1. Melt ghee in a large saucepan over medium-high heat. Add onion and pepper and cook, stirring, until onion begins to soften, 3-5 minutes. Add smoked paprika and garlic and cook, stirring, 30 seconds.
  2. Add vegetable broth to onion mixture and bring to a simmer. Add collard greens and stir to combine, pressing to submerge. Return to a simmer and cook, uncovered, until greens are tender, about 30 minutes.
  3. While the greens cook, prepare the quinoa: heat a medium sauté pan over medium-high heat. Add quinoa and toast, stirring frequently, until a shade darker and beginning to smell nutty, about 5-7 minutes. Transfer quinoa to a fine-mesh sieve and rinse well. Place back in saucepan and add 2 cups water; bring to a boil. Boil 5 minutes, cover, and turn off heat. Let sit covered for 15 minutes, add a pinch each of fine sea salt and ground black pepper, and then fluff with a fork. While the quinoa sits, prepare the tomato salad.
  4. In a medium bowl, combine tomatoes, parsley, scallions, salt, and olive oil. Stir gently to combine.
  5. When collard greens are tender, turn off the heat. Stir in salt and pepper to taste, along with the vinegar and oil. Taste and adjust seasonings.
  6. Place 1/4 of the quinoa on each of 2 plates and top with 1/4 of the collards per person. Divide the tomato salad evenly on each plate, and serve.
  7. Portion the remaining collards and quinoa into airtight containers for lunch tomorrow, and refrigerate.