Wednesday, January 12, 2011

Quick Collard Greens? Wha?

Did it, love it, try it. I don't think I've ever had collards but if I did, I'm sure I had ones where the life and nutrients were cooked the hell right out it because someone's grandmother buried it in ham hocks and hours and hours of cooking. Not necessary. I feel about 15 times healthier having just had this one time.


1 pound fresh collard greens
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/2 cup fat-free, low-sodium chicken OR vegetable broth

Trim the center ribs from the collard leaves. Stack the leaves and roll them up like a cigar; slice very thinly.

Heat a sauté pan over medium-high heat. Add oil. Add garlic; sauté 30 seconds. Add a large handful of collards to pan; cook until collards wilt. Repeat with remaining collards until all of them are in the pan. Stir in salt and peppers; sauté 2 minutes. Add broth; cook 3 minutes or until liquid almost evaporates and collards are tender.

Serves 4-6


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