Collard Confetti
- 1 teaspoon extra-virgin olive oil
- Stems from leafy greens, thinly sliced
- Coarse sea salt
- 2 teaspoons freshly squeezed lemon juice
- Freshly ground white pepper
Instructions:
You can make nutrient-dense confetti-like dishes to be served as a green side.
- In a large sauté pan over medium-high heat, warm the olive oil. Add the stems and 1⁄4 teaspoon of salt. Sauté for 2 to 3 minutes, stirring often, until softened. Add the lemon juice and season with white pepper to taste.