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.
Collard Green Recipes in this Section:
Creamed Collard Greens
2 tbsp butter, (preferably from grass-fed cows)
1 large yellow onion, (peeled and sliced thin)
2 bunches collard greens, (stems removed, trimmed and chopped)
1 cup heavy cream, (not ultrapasteurized)
freshly grated nutmeg, (to taste)
unrefined sea salt, (to taste)
Melt butter in a skillet over a moderately high flame until it froths, then toss in sliced yellow onion, frying in melted butter until fragrant and a bit caramelized around the edges. Add chopped collard greens to the skillet, stirring until slightly wilted, about two minutes.
Reduce the heat to medium-low, stir in one cup heavy cream and simmer for about five to six minutes, until the cream is largely reduced.
Season with freshly grated nutmeg and unrefined sea salt as it suits you and serve hot.
Kickin' Collard Greens
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Collard Greens with Bacon
3-4 Tablespoons bacon grease
3-4 cups collard greens
4 pieces of bacon, cut into pieces
1 tsp unrefined sea salt, to start
1 tsp black pepper, to start
On medium heat, place bacon grease, collards, and bacon in a large pan and cover. Cook for about 10 minutes; open the lid, stir the collards and break apart any frozen pieces. Cover and cook for another 5-10 minutes. Uncover, add a teaspoon each of salt and pepper; taste; add more if necessary
Cook for a few more minutes, or until collards are soft.