• 16 ounces Nature’s Greens® Collards
• 3 tablespoons coconut oil
• 1/3 cup low-sodium vegetable broth
•  1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 cup black beans
• 1 cup cooked quinoa
• 1/2 cup homemade Champagne Vinaigrette Dressing (recipe below)
• 4 Roma tomatoes
• Sunflower seeds

Over medium high heat, melt butter in a large heavy pot. Add collards and stock. Cover and cook until greens wilt, about 3 minutes, stirring occasionally. Uncover and cook until juices slightly thicken, about 4 minutes. Sprinkle with salt and pepper; toss with black beans and couscous. Pour salad dressing over salad and toss again. Chill salad for a minimum of 1 hour up to 24 hours. Just before serving, cut tomatoes into rounds.  Add salad onto individual salad plates.   Sprinkle with sunflower seeds. Top with tomatoes. 

Homemade Balsamic Vinaigrette Dressing 

• 1 tablespoon extra virgin olive oil
• 1.5 tablespoon balsamic vinegar
• 1 teaspoon Dijon
• 1 teaspoon Italian herb seasoning
• 1 teaspoon fresh squeezed lemon
• 1/4 teaspoon minced garlic (opt.)

 Yield: 1 serving