Sauteed Collard Greens, Pan Fried Pork Chops and Cauliflower Steaks



1 lb boneless pork chops

3 bunches collard greens

salt, pepper

1 tsp red pepper flakes






1.    Wash and pat dry collard greens. Remove leaves from the stem and tear or cut into 1 ½ inch pieces.

2.    Meanwhile boil 6 cups of water. Once water is at a roiling boil, add in greens and boil for 6-7 minutes.

3.    Remove collards from water and pan fry in a pan with 1 tablespoon of avocado, olive or coconut oil. Season collards with salt, pepper and red pepper flakes. Fry on medium heat until slightly browned.

4.    Pork Chops: This preparation method is super simple, season both sides of meat with salt and pepper. In a large pan heat 2 tablespoons of olive oil and fry pork chops on medium heat until cooked to desired doneness. Cover pan to keep pork chops from becoming dry.





Cauliflower Steaks:




1 head cauliflower

1 tsp ground cumin

4 tbs olive oil




1.    Cut slices from the center of the cauliflower about 1 inch thick

2.    Combine the cumin and oil together and brush over cauliflower

3.    In an oven safe skillet heat 2 tbs of oil on medium heat  and cauliflower and cook 3-4 minutes

4.    The left over cauliflower can cut into florets, seasoned and roasted with the steaks.

5.    Place in the oven set to 4235 degrees and roast for 15-20 minutes.