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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.