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Archive for January 4th, 2010


Greens just plain rock!  Packed full of vitamins and minerals including one of the best non-dairy sources of calcium on the planet, collards are a great way to ensure that you’re on your way toward eating healthfully.  I’ll start off with a very basic recipe for a quick dose of goodness and then over the weeks include some more recipes on how to handle and add variety to these great greens.

Basic Braised Collard Greens

Collards, rinsed and de-stemmed and then sliced into strips [After destemming, stack the leaves atop one another and then roll together into a cylinder.  Cut across the roll into a chiffonade of 1/2 inch widths.]

Olive oil

Garlic

Red Pepper Flakes

Vegetable broth

Dead simple.  Drizzle a little bit of olive oil into a pan, preferrably one with sides to it.  Add a clove or two of sliced garlic; mince it if you want a more potent dose of garlic flavor.  Toss in a pinch or two of red pepper flakes [ or none at all if you don’t like the heat] and stir about until the garlic releases it’s aroma.  Toss in the sliced collards and coat with the olive oil.  Cook for a few minutes and then pour in a bit of vegetable broth and cover.   The longer you cook them the softer they shall become.  H and I really like them cooked for a minimal amount of time; perhaps 5-10 minutes.  If you’re going to cook them longer make sure that you check the broth level so that they do not scorch.

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