Our health coaching clients are always asking for ideas on how to eat more greens when they are tired of salads or smoothies. As a past frequent visitor to teach yoga at Jamaican resorts I was inspired by their breakfast dishes. I noticed that greens, specifically callaloo, were available at restaurants for breakfast, so I came up with my own version to enjoy at home when missing the beautiful island.
Ingredients: 1 bunch collard greens 1 plantain 1 -2 bananas 1/3 cup coconut flakes 1 yellow bell pepper chopped water 2 tbsp chopped brazil nuts
Instructions: Heat approximately 1/2 cup of water in pan, add diced banana and coconut flakes. Water saute until softened and banana has liquified. You may need to add more water as it cooks away. Add sliced plantain, collards, and optional to add bell peppers. Place on pan and cook to desired tenderness - it varies depending upon how ripe your plantain is. Serve on a plate topped with chopped brazil nuts.