Until about 2 years ago, I always thought collard greens was a southern vegetable recipe that had to be cooked for hours with hamhocks. The final product was a tasty, salty and over cooked gray in color, side dish that went with fried chicken and grits.
But in fact, it is one of the top leafy greens that is considered to be a superfood. Greens that have all the vitamins, minerals, fiber, antioxidants and phytochemicals that can ward away cancer cells.
And most of all it is a silky, delicious, leafy green that does not need to be cooked to death! A light saute with water or olive oil, garlic, salt and pepper is all you need.
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| Just picked from my backyard garden. |
Collard green leaves grow off a very sturdy stock, so you will be supplied with a large amount of leaves from one stock. After the stock is too tall, I would cut the stock in half, and in a matter of weeks, you will have new leaves and another branch to enjoy.
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| Remove the firm stem by cutting with a knife. Save, the cores for vegetable stock or the neighbor's dog. Chloe, my neighbors poi dog loves these stems as snacks. |
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| After the stem has been removed, roll the leaf and cut into strips, about 1/4 of an inch. |
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| After you've cut all of the leaves, place in salad spinner, to rinse and soak for 2 minutes. Strain and spin. Then it is ready to be light sauteed in either water or olive oil, garlic, salt & pepper. Enjoy! |
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