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Parmesan Meatballs with Collard Greens

  • Author: Optavia
  • Total Time: 1 hour
  • Yield: 4 servings 1x

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Ingredients

  • 12 cups collard greens, chopped
  • (about 16 oz.)
  • 1½ cups chicken stock
  • lb. 95% lean ground pork
  • 2 eggs
  • ½ tsp each: salt & pepper
  • 2 tbsp low-fat parmesan cheese
  • 1 tbsp balsamic vinegar
  • ¼ cup hemp seeds, pumpkin, or sesame seeds

Instructions

  • In a large pot, bring 4 cups of water to a boil and add the collard greens. Cover and cook until the greens have reduced to half their original size, about 5 minutes. Drain the water, and add the chicken stock. Simmer collards in broth over medium-low heat for 20 to 30 minutes.
  • Meanwhile, make the meatballs by combining the ground pork, eggs, salt, and pepper—shape the mixture into 8 evenly-sized meatballs.
  • Add the meatballs to the collards and simmer for 20 more minutes.
  • Remove the meatballs, and stir in the hemp seeds, parmesan, and balsamic vinegar to the collard green mixture. Simmer for 5 minutes to allow the flavors to meld
  • Serve meatballs on a bed of braised collards.

Notes

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 3 CONDIMENTS


Nutrition

  • Calories: 310
  • Fat: 13g
  • Carbohydrates: 9g
  • Protein: 41g
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