• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 large clove garlic, finely sliced
• 1 tsp dried oregano
• 1 tsp dried cumin
• 1/4 tsp red pepper flakes
• 1 large bunch collard greens, about 1/2 lb
• 2.5 cups broth (chicken or veggie)
• 1 cup dried green or brown lentils 
• 1 bay leaf
• sea salt & pepper
• 1 tbsp balsamic vinegar

how to make

1. Heat oven to 350º F. Remove stems from collards and roughly chop. 
2. Heat oil in dutch oven or ovenproof pot with a tight fitting lid. Sauté the onion over mediun-high heat until it softens and becomes translucent. Add the garlic, oregano, cumin, and red pepper flakes.  Continue to sauté until fragrant, and just beginning to become golden. Add a splash of water if needed to keep things moving, and reduce heat as needed to keep from burning. 
3. Add the lentils and broth and bring to a simmer. Cover, and simmer for 10 minutes. 
4. Remove lid, add all the collards on top, put the lid back on. Transfer to the oven and cook for 35-45 minutes, or until the lentils are cooked through but not mushy. 
5. Remove from the oven, season with salt and pepper, and stir in ½-1 tablespoon of good balsamic vinegar. I like to serve topped with a dollop of hummus or greek yogurt. 

Hi! If we haven't met yet, I'm Marielle, aka The Detroit Health Coach. I'm here to help women live happier and healthier lives. I specialize in weight management, inflammation reduction, and emotional eating.

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