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Submitted by: Sherry Spurlock

Prep Time: 3 Minutes

Cook Time: 5 Minutes

Servings: 1

Nutritionally, this is a perfect snack salad for mixed types (everything you need in one easy dish). It's bright holiday colors topped with walnuts (a holiday favorite of many) make this warm salad just perfect for winter.


    1 c. collard greens

    1 c. red bell pepper

    1 oz. walnuts

    1 clove garlic

    1 med. brown mushrooms

    1 tsp. coconut oil

    2 tsp. apple cider vinegar

    1 dsh. sea salt


Rinse and slice the veggies (do not shake off rinse water from the greens). In a nonstick pan, melt coconut oil over low heat then rub the inside of pan with the crushed garlic (leaving clove in the pan). Next, place the bell pepper rings in first, allowing them to saute for a minute or two alone (depending on how crunchy you like them). Then add the mushrooms and finally, cover the veggie layer with the (still damp) greens. Cover and simmer until the greens are just wilted. Meanwhile whisk together vinegar & salt in a small container. To plate, top with walnuts & dressing. Serve warm. Variations: substitute any raw green leafy veggie you like, kale, mustard greens or even spinach.