Collard Greens and Soy Beans
This meal is packed with fiber and calcium. The soy beans must be organic. Soy beans and corn are the two largest genetically modified crops in the U.S. Jack Lalanne says it brilliantly, “If man made it, don’t eat it.”
Ingredients
- Two heads of collard greens – organic preferably
- Two 15 oz. cans of soy beans – organic only
- 1 head of garlic
- 4 oz. of extra virgin olive oil
- 1-15 oz. can of tomato sauce
- 1 lb. of fusilli or penne
Preparation
Prepare the pasta - add tsp. of salt to 3 quart pot of water. Wash your vegetables thoroughly and cut off the root ends to your vegetables.
Slice the leaves into 1” to 2” pieces.
Peel the garlic cloves using the flat side of a chef’s knife, crush the cloves. Drain the soy beans and rinse.
Heat the olive oil until ripples appear and a slight smoke appears. Toss in the garlic and sauté until slightly golden. Eat one or two. It’s good for you.
Add the collard greens and stir frequently. After 1 minute add the soy beans and sauce. Stir for about 90 seconds. Remove from heat. Never overcook vegetables.
Drain the pasta. Add ½ of the pasta to the collard green mixture and stir. Allow it to sit for a minute or so. Remember, never overcook your pasta. Always cook your pasta Al Dente. You may want to add 1 or 2 ladles of boiling pasta water to the collard greens when cooking is complete for additional moisture.
Serves 6.
Have a little romaine lettuce afterwards and go take a brisk walk in about 2 hours.
That’s living! One hundred years old. Here I come!
