Monday, December 3, 2012

Braised Collard Greens

Collard greens are a tough, hearty, leafy green that start appearing on the grocery store shelves in late fall.  They have a reputation of being difficult to cook and strong in flavor.  The trick is to cook them long and slow.  Collard greens  are filled with lots of vitamins such as vitamin K, vitamin A, vitamin C, folate, manganese, and calcium. And they only have 49 calories in a cup worth of cooked collards.  Well this is only true if you don't add in a lot of extra "stuff" to make them taste better.  But with the right spices and herbs you can create a great, flavorful dish with without meats and unhealthy fats added.

Before cooking the collards remove the ribs (tough stems in the center) and chop into three inch pieces. Cook the onion until translucent before adding the garlic and cumin.  First add half of the greens and cook until wilted and then add the rest of the collards with water and salt. Cover the pot and cook over medium-low heat for 35 to 45 minutes. Remove the lid, turn up the heat and cook until most of the moisture has evaporated for 8 to 12 minutes.

Braised Collard Greens
Adapted from Cook's Illustrated

2 pounds collard greens, ribs removed, 3 inch pieces
2 cups water
1 1/2 teaspoons ground cumin
5 garlic cloves, minced
1 medium onion
3 tablespoons EVOO or Coconut oil
Salt and Pepper to taste
2-3 teaspoons lemon juice

Heat the EVOO over medium heat and saute the onions for 4 to 6 minutes until they are translucent and beginning to brown.  Add the garlic and cumin and cook for another minute before adding half of the collards. Cook for another minute before adding the second half of greens, the water, and salt. Cover the pot and reduce the heat to medium-low.  Cook while covered, stirring occasionally until the collards are tender for 35 to 45 minutes.  Remove the lid so excess moisture can evaporate for about 8 to 12 minutes. The bottom of the pot will be dry and start to sizzle. Remove the pot from the heat before stirring in the lemon juice and a tablespoon of EVOO. Season with salt and pepper. Enjoy!!!

No comments:

Post a Comment