Did you know that Collard Greens is one of the healthiest foods you can eat? This leafy vegetable is part of the cabbage family, but a key difference is that it doesn't grow on a head. It has very high levels of vitamin-K and vitamin-C which can help to protect against the flu and infections. They are rich in mineral such as niacin and riboflavin and are an excellent source of vitamin-A, which is required for maintaining healthy skin and vision. Not only are they an excellent source a vitamins and nutrients they only contain about 30 calories and are very low in cholesterol. There are a variety of different way you can cook green such as stemming, boiling and sautéing. You can prepare your greens ahead of time, freeze them and enjoy them at a later date. Collard Greens can be prepared as a main entrée, as a side dish or even incorporated into a salad. Typically greens are made with some type of pork but meat can be omitted so even the vegetarian can enjoy this simple, tasty vegetable. I have included a simple recipe that all can enjoy:
1 bunch of collard greens
6 cups of water
1 tablespoon of vegetable oil/or bacon grease
1 tablespoon of seasoning salt
1 dash of red pepper flakes (optional)
1 teaspoon of pepper
½ pound of smoked meat (neck bones, ham hocks or diced ham- optional)
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Wash your green thoroughly. Because these vegetables can be cover in dirt, soaking them in warm water and salt for 15 minutes helps to remove the grit that can be found between the leaves. You need to remove the stems that run down the middle. This can be done by clinching both leaves and pulling down on the stem. Collard greens tend to yield big leaves so you should roll them up and cut them into 1” slices. Add them to 4 cup of water, the oil and seasonings and bring them to a high boil. Reduce the heat to medium high and let them cook for 1-2 hours depending on the amount of greens. Make sure you add more water if it starts to evaporate, there’s nothing worse than scorched greens.
If you are including meat as an option you should cook the meat at least 1 hour prior to adding in the greens. It takes twice as long for these types of meats to tenderize so it is imperative to cook them before adding the greens. This can all be done in one pot, cook the meat for an hour then add in the greens for another hour. A meat options gives the greens a delicious flavor but you can achieve these same flavors by adding in a little bacon grease.
Ratings: 4 and 5 stars according to numerous classmates!
Comments: Very tasty, great seasoning and not greasy as one might assume.
Did you know that Collard Greens is one of the healthiest foods you can eat? This leafy vegetable is part of the cabbage family, but a key difference is that it doesn't grow on a head. It has very high levels of vitamin-K and vitamin-C which can help to protect against the flu and infections. They are rich in mineral such as niacin and riboflavin and are an excellent source of vitamin-A, which is required for maintaining healthy skin and vision. Not only are they an excellent source a vitamins and nutrients they only contain about 30 calories and are very low in cholesterol. There are a variety of different way you can cook green such as stemming, boiling and sautéing. You can prepare your greens ahead of time, freeze them and enjoy them at a later date. Collard Greens can be prepared as a main entrée, as a side dish or even incorporated into a salad. Typically greens are made with some type of pork but meat can be omitted so even the vegetarian can enjoy this simple, tasty vegetable. I have included a simple recipe that all can enjoy:
1 bunch of collard greens
6 cups of water
1 tablespoon of vegetable oil/or bacon grease
1 tablespoon of seasoning salt
1 dash of red pepper flakes (optional)
1 teaspoon of pepper
½ pound of smoked meat (neck bones, ham hocks or diced ham- optional)
=
=
Wash your green thoroughly. Because these vegetables can be cover in dirt, soaking them in warm water and salt for 15 minutes helps to remove the grit that can be found between the leaves. You need to remove the stems that run down the middle. This can be done by clinching both leaves and pulling down on the stem. Collard greens tend to yield big leaves so you should roll them up and cut them into 1” slices. Add them to 4 cup of water, the oil and seasonings and bring them to a high boil. Reduce the heat to medium high and let them cook for 1-2 hours depending on the amount of greens. Make sure you add more water if it starts to evaporate, there’s nothing worse than scorched greens.
If you are including meat as an option you should cook the meat at least 1 hour prior to adding in the greens. It takes twice as long for these types of meats to tenderize so it is imperative to cook them before adding the greens. This can all be done in one pot, cook the meat for an hour then add in the greens for another hour. A meat options gives the greens a delicious flavor but you can achieve these same flavors by adding in a little bacon grease.
Ratings: 4 and 5 stars according to numerous classmates!
Comments: Very tasty, great seasoning and not greasy as one might assume.
By Anita Johnson
Citations:
Food NetworkImageNutrition Facts