Healthified Southern American recipes

Makes 4 servings | Prep: 15 min | Cook: 40 min

Ingredients

• 2 bunches fresh collard greens, ribs removed (about 1.5 pounds, after ribs are removed)
• 1 Tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 Tbsp minced garlic
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• 2 cups low-sodium chicken or vegetable broth
• Salt and pepper, to taste
• Apple cider vinegar, to taste

Preparation

• Stack collard greens and roll up. Slice thinly into ribbons and set aside. 
• In a large Dutch oven, heat oil over medium heat. Add onion and cook, stirring occasionally, until it begins to soften. Add garlic, smoked paprika and red pepper flakes and cook for another 2-3 minutes. 
• Add broth and bring to a simmer. Add collard greens, stirring to submerge in broth as it wilts. Lower heat and simmer uncovered until very tender, about 30 minutes, adding water if the liquid is running low. 
• Season with salt, pepper and apple cider vinegar to taste, and serve.

Nutrition

Serving size: About 2/3 cup serving

Calories: 79 | total fat: 4 g | saturated fat: 1 g | sodium: 55 mg | cholesterol: 0 mg | total carbs: 9 g | fiber: 4 g | sugars: 2 g | protein: 4 g | potassium: 205 mg 

Banana pudding cups

Makes 6 servings  | Prep: 10 min  | Cook: 0 min + 5 hours chill time

Ingredients

• 2 cups plain 2% Greek yogurt
• 3 Tbsp honey
• 1 tsp vanilla extract
• 12 Nilla wafers
• 2 bananas, peeled and sliced
• 8 Tbsp whipped cream

Preparation

• Whisk together yogurt with honey and vanilla. 
• In six individual ramekins, layer 2 Nilla wafers with banana and yogurt mixture. 
• Cover with plastic wrap and refrigerate for 5 hours. 
• Top with whipped cream to serve.

Nutrition 

Serving size: 1 ramekin

Calories: 181 | total fat: 5 g | saturated fat: 3 g | sodium: 61 mg | cholesterol: 13 mg | total carbs: 26 g | fiber: 1 g | sugars: 21 g | protein: 8 g | potassium: 155 mg