Corn, Beets, and Collards
Prep: 15 minutes Cook: 30 minutes
By Michelle Robbins
This dish replaces the traditional Corned Beef and Cabbage. With spring in the air, exercise is on the mind and this tasty spread will help improve your athletic performance.
- 2 red onions, thinly sliced
- 1 yellow onion, thinly sliced
- 3 medium beets, cubed
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar
- 1 package frozen corn
- 1 1/2 cups fresh corn
- 1 bunch organic collards, cut into ribbons
- 1 lemon, juiced
Cook onion on high heat in a large skillet with a splash of water for 1-2 minutes covered. Lower heat and cook, covered, until onions begin to brown, about 15 minutes. Add beets, pepper, and apple cider vinegar. Cook on medium heat, covered, until beets are tender, about 20 minutes. Add corn, collards, and juice of one lemon. Cook a couple minutes longer until collards turn bright green.