Collard greens grow well in the South and they tend to be fairly affordable. This recipe is based on the Callaloo-style collards, which hail from the Caribbean, this became a go-to recipe. To bulk it up, this recipe added beans. Serve over rice if desired. Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted... Read this story
