http://www.losefatbuildmusclefast.com/paleorecipe/ Are you having a hard time finding some Paleo lunch options lately? With our on-the-go lifestyle, you might have a tough time finding food.

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If you liked this article and if you want to get the latest PALEO recipes, I strongly recommend that
you check the PALEO RECIPE Ebook by visiting the link below.
http://www.losefatbuildmusclefast.com/paleorecipe
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What's a collard green? Most likely the green part of a collard? What's a collard? The part that's
not green?
Being Paleo, I don't eat dairy products. Being a human being, I know that I need calcium to keep
my bones looking like bones. Collard greens are a good source of calcium. It turns out that they
allegedly also have anti-viral, anti-bacterial and anti-cancer properties. In addition to this they are a
good source of vitamin K, vitamin C and a bunch of other useful nutrients.
So, what are collard greens? They are a member of the cabbage family. Basically they are like a
cabbage without a head. (The word "collard" means "headless cabbage" in some language. I
suppose that makes sense. If a collar is something you wear around your neck, then it's not a big
leap to assume that collared becomes headless.)
Now that we know how good they are for you, and sort of what they are, how do you cook them? It
takes about an hour and, when done right, they are very tasty.
Here is what you need:
About 2 pounds of collard greens
6 slices of bacon (fried until crispy, also save the bacon grease)
1 medium yellow onion (sliced or chopped)
1 teaspoon crushed red pepper
About a quart of water (enough to cover the greens by about 2 or 3 inches)
2 teaspoons Kosher salt
A large pot with a lid
Here is what you do:
First, wash each leaf on both sides to remove any residual sand or grit. Remove the stems and the
ribs in each leaf. Some people soak the greens in a little salted water for an hour before cooking.
(I've tried it both ways and can't tell the difference.)
Put the greens, cooked bacon and the bacon grease, chopped onion, crushed red pepper and salt
in a large covered pot. Bring to a boil, reduce heat and simmer for about an hour. If the greens
don't seem tender cook a little longer. If you look at the old collard green recipes it just says to
cook them for "a very long time". Mine seem to turn out pretty good after about an hour to an hour
and a half.

2. This dish is traditionally served with cornbread and they dip the bread in the left over juice or
"liquor". Because this is a Paleo recipe, I'm not going to suggest that. However, the juice is really
good and is also nutrient dense. If you can find something to soak it up with you will enjoy it.
Kittredge Kymla has a BS in Biology, Chemistry and Physics from Wayne State University. He
writes about the Paleo diet and cave-person lifestyle. For a collection of recipes and caveman
lifestyle articles, all glued together with a little humor, please visit
http://cavemanhomecompanion.com/
Article Source:
http://EzineArticles.com/?expert=Kittredge_Kymla
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If you liked this article and if you want to get the latest PALEO recipes, I strongly recommend that
you check the PALEO RECIPE Ebook by visiting the link below.
http://www.losefatbuildmusclefast.com/paleorecipe
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