Presence Saints Mary and Elizabeth Medical Center


Chef Norma Rixter


  • 1 bunch of fresh sliced collard greens, rinsed and patted dry. Roll greens like a cigar and slice ½ inch.
  • 1 tablespoon garlic salt
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • 1 package of dehydrated onion soup mix
  • 1 package of quinoa


Cooking Instructions:

In a saucepan, follow the cooking instructions on package of quinoa. When cooked, stir in dehydrated onion soup mix and red pepper flakes.

In a large skillet on medium heat, add collard greens. Stir-fry for about 10-12 minutes on medium-high heat until greens are tender

Add in quinoa, and garlic salt to taste. Enjoy!



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