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Collard Greens

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This is a vegetable native to the Cabbage family.  Though it was brought

to America by African slaves, it was a staple of the ancient Greeks and

Romans.  Primarily found in Southern dishes, collards are making a

comeback in American cuisine due to their very high beta-carotene content

(a prominent cancer and other disease fighter).  They also have a lot of fiber,

Vitamin C and calcium, making them an important vegetable for all members

of the family.

 

 

Spicy Southern Collard Greens

1 bunch collard greens, washed and torn into 1 inch pieces

1/4 cup white distilled vinegar

1 tablespoon crushed red pepper flakes

2 (10 1/2 ounce) cans chicken broth

1 ham hock

salt and pepper to taste

 

Place all ingredients in a big stockpot and cover with water. Simmer on low for at least one hour.  Drain and serve.

 

 

Collard Greens with Tomatoes and Garlic

1/4 cup extra virgin olive oil

6 large garlic cloves, thinly sliced

1 medium onion, cut into 1/2-inch dice

1 jalapeno pepper, halved lengthwise

4 medium tomatoes, chopped

2 lbs collard greens, stems and leaves finely shredded

3 bay leaves

2 sprigs thyme

kosher salt & freshly ground black pepper

 

In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.

 

Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.

 

Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.  This dish can be prepared a day in advance and reheated.

 

 

Flavorful Vegetarian Collard Greens

1 lb collard greens (or 1/2 collards, 1/2 kale)

1 onion, chopped

1/2 cup prepared salsa or 1 chopped tomato

2 -4 cloves garlic, chopped

1 1/2 cups water

1/2 cup cider vinegar

1 tablespoon salt, to taste

hot sauce, to taste

 

Wash greens in a colander.  Chop into bite-sized pieces.  Add all ingredients to a large stockpot and cover.  Bring to a boil, stirring occasionally, the reduce heat and simmer.

 

Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer. Serve with its liquid.