• 1/4 cup yellow onion, minced
• 1 tablespoon extra virgin olive oil
• 1/4 cup low sodium vegetable broth
• 1 cup Nature’s Greens^® Collard Greens
• 1 teaspoon minced garlic
• 12 grape tomatoes, sliced in half lengthwise
• 1/4 cup minced green bell pepper
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Italian seasoning
• 1/16 teaspoon crushed red pepper
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 cup cooked spaghetti squash
• 2-3 sprigs fresh parsley

In a sauté pan over low heat sauté onion in olive oil and broth until translucent. Stir in greens a little bit at a time; stir until wilted before adding more greens. Add garlic, tomato, and bell pepper. Sauté two to three more minutes. Stir in lemon juice and zest, Italian seasoning, crushed red pepper, salt, and pepper. Sauté 2-3 more minutes. Serve greens mixture over bed of spaghetti squash and garnish with fresh parsley.   

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.