[VIDEO]: Eat all the Thanksgiving sides!

HAPPY THANKSGIVING WEEK! I don't know about you, but this is my all time favorite holiday. For starters, family. THE BEST. And the cherry on the love-cake? THE FOOD. I go bananas over all the Thanksgiving food. If I could eat Thanksgiving sides every night for the entire season, I would -- actually, that's not such a bad idea...

A few years back when I started eating healthier, I went into Thanksgiving knowing it would be a carb-bomb with few healthy options. Rather than starving myself and feeling left out, I decided to start adding my own healthy side dish to the menu: BRAISED GREENS. It was genius. I won't lie to you...not everyone in the fam was into it. But I was surprised to see I wasn't the only one dishing the dark greens onto their dinner plates. It has since become my staple dish each year. And while I've had the luxury of being related to the host (which automatically grants me kitchen access), this dish would also work really well prepared just before leaving the house, and reheated in the oven for a few minutes before dinner service. 

No more guilt this Thanksgiving. Go ahead. Enjoy your holiday in all its glory -- the wine, the food, and even then family shenanigans. Eat your greens and feel amazing. Watch this week's episode of Michelle's Monday Minute below, and snag my easy recipe for Braised Greens with Caramelized Shallots below. 

Then tell me: what are you thankful for this year (besides leafy greens, of course)?

Braised Greens with Caramelized Shallots
Servings: 4

1 head kale, de-stemmed
1 head swiss chard (stems optional)
1/4 c. chicken/vegetable stock (or filtered water)
2 cloves garlic, minced
2 shallots, thinly sliced
1/4 c. extra virgin olive oil, divided


  1. Heat 1 tbsp. olive oil in a small saute pan over medium flame. Once hot, add shallots with pinch of salt, and reduce heat to low. Cook over low heat for 15-20 minutes until nicely browned, stirring every 5-10 mins to allow for even browning.
  2. Meanwhile, wash and slice greens into 1" strips. 
  3. Heat 2 tbsp. oil in a large soup pot. Once hot, add garlic and stir until softened, about 3-5 mins. Add greens, stock or water, drizzle remaining oil, and sprinkle with salt and pepper. Toss once with tongs and cover to allow greens to steam.
  4. Cook for another 5-10 mins. until greens are just wilted, tossing with tongs every few mins. to avoid over-cooking.
  5. Serve topped with caramelized shallots.