Parmesan Meatballs with Collard Greens
1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • 1 tbsp balsamic vinegar • 1½ cups chicken stock • 12 cups chopped collard greens • 2 eggs • 1¼ lb. 95% lean ground pork • 2 tbsp low-fat parmesan cheese • ½ tsp pepper • ¼ cup pumpkin seeds • ½ tsp salt
Directions:
1. In a large pot, bring 4 cups of water to a boil and add the collard greens. Cover and cook until the greens have reduced to half their original size, about 5 minutes. Drain the water, and add the chicken stock. Simmer collards in broth over medium-low heat for 20 to 30 minutes.
2. Meanwhile, make the meatballs by combining the ground pork, eggs, salt, and pepper. Shape mixture into 8 evenly-sized meatballs.
3. Add the meatballs to the collards and simmer for 20 more minutes.
4. Remove the meatballs, and stir in the pumpkin seeds, parmesan, and balsamic vinegar to the collard green mixture. Simmer for 5 minutes to allow the flavors to meld.
5. Serve meatballs on a bed of braised collards.
