Glazed Ham + Lima Beans with Maple-Mustard Collard Greens
For this recipe, I steamed the collards for about 10 minutes in a liquid composed of 1 cup vegetable broth, 1 tbsp maple syrup, 1/2 tsp dried mustard and red pepper flakes.
I cooked the ham (pre-chopped, frozen and thawed leftover from Easter) and beans (soaked and cooked over the weekend) in a separate skillet and then de-glazed with an ounce of white wine (you could skip that step). The steaming “broth” on the bottom leftover from the collards was sweet and light – yum! There are a few toasted almonds on top!
You could use bacon in this recipe, or honey ham from the deli. And canned or frozen lima beans!
This dish was about 350 kcal, 15 grams fiber and 27 grams protein.