Cauliflower Rice with Collards
Collard greens and cauliflower rice meet in a hot skillet with garlic, olive oil and broth, where the greens soften and the cauliflower takes on the flavor of the pan. A squeeze of lemon adds contrast and Parmesan cheese brings the saltiness. The result is light and savory, hormone-friendly side dish high in nutrition and low in carbs.
Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, I’m your people. start here
Ingredients You’ll Need
(printable recipe below)
SERVES 4 | Start to finish:
1 tbsp olive oil
2 garlic cloves, minced
2 cups finely chopped collard greens, rinsed
1 cup vegetable broth or chicken broth
2 (10 ounce) bags frozen cauliflower rice
¼ tsp each salt & pepper
2 tbsp fresh lemon juice
4 Tablespoons grated Parmesan cheese
How to Make This
In a large saucepan or skillet over medium heat, sauté the garlic in olive oil and cook for 30 seconds.
Add the broth and bring to a boil. Reduce heat to medium, add the collards and cook, covered, for 15 minutes until softened.
Add the cauliflower rice and cook another 10 minutes, stirring occasionally to prevent sticking. If the cauliflower becomes too dry, add a few of spoonfuls of broth as needed and stir. Add salt, pepper, and lemon juice; stir to combine
Plate and sprinkle each serving with 1 tbsp Parmesan cheese.
Before You Go
This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story or start here .
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa
Cauliflower Rice with Collards
This Cauliflower Rice with Collard Greens recipe is a simple, satisfying dish packed with powerhouse ingredients that support women's health—think hormone-balancing greens, antioxidant-rich garlic, and fiber-filled cauliflower.
Ingredients
- 1 head of cauliflower, riced or 2 (10 ounce) bags frozen cauliflower rice
- 1 cup vegetable broth or chicken broth
- 2 cups chopped collard greens
- 1 tbsp olive oil
- 2 garlic cloves, minced
- Salt & pepper to taste
- A squeeze of lemon
- 2 Tablespoons grated Parmesan cheese for garnish, optional
Instructions
- Chop the cauliflower into florets and turn it into rice using a food processor. Or, use a grater box if you want to get inn some cardio. My favorite choice is to buy frozen pre-riced cauliflower--a great option for tiny kitchens
- In a large saucepan or skillet over medium heat, heat the olive oil and sauté the garlic for 30 seconds. Add the broth and cook until bubbly.
- Reduce heat to medium and toss in the collards. Cook, covered, 15 minutes.
- Add the cauliflower rice and cook another 15 minutes. If the cauliflower becomes too dry, add a few of spoonfuls of broth to prevent sticking. Sprinkle with salt, pepper, and a little squeeze of lemon then stir to bring it all together.
- Serve with a sprinkle of the Parmesan, if using.
Nutrition Info
Calories
54Fat (grams)
4 gCarbs (grams)
3 gFiber (grams)
1 gSugar (grams)
1 gProtein (grams)
1 gSodium (milligrams)
331 mgCalcium
68 mgMagnesium
6 mgPotassium
55 mgVitamin B12
0 µgVitamin C
9 mgVitamin D
0 µgVitamin E
1 mgZinc
0 mgNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View disclaimer.
