August is coming to a close, September is here, and along with it (I hope), is some of the best weather of the year. A great addition to your backyard BBQ is Collard Greens. Dark, leafy greens like Collard Greens are some of the healthiest vegetables, so let's get them in our diet better.
- The soluble fiber in collard greens can help absorb Cholesterol before it makes way to your bloodstream
- Collard Greens feed the good bacteria in your gut to help you digest food more efficiently
- Collard Greens are packed with vitamin K which helps keep your bones healthy, and reduce your risk of osteoporosis
- Dark leafy greens like collard greens are the best source of folate which is very important for small children and pregnant women to prevent birth defects like spina bifida
Recipes:
Creamed Collard Greens (Nourishedkitchen.com)
- 3 bunches Collard Greens
- 2 tablespoons butter
- 1/2 teaspoon finely ground Salt
- 1 large Yellow Onion
- 1/2 cup Chicken Broth
- 1 1/2 cups Heavy Cream
- 1/2 teaspoon freshly grated Nutmeg
- 1/2 teaspoon Coarsely ground Black Pepper
- Bring a large pot of water to a boil over high heat, and season with salt as you like it. When the water is at a rolling boil, drop in the collard greens and cook them in the hot water for about 2 to 3 minutes or until bright green, then immediately strain them into a colander and rinse them with cold water. Set aside while you prepare the onions and cream.
- Melt the butter in a wide skillet over medium heat. When the butter foams, toss in the sliced onion and sprinkle them with salt. Cook the onion, stirring occasionally, for 2 to 3 minutes, and then stir in the chicken broth. Continue cooking until the chicken broth is almost gone, and the onions are tender and soft - about 6 more minutes.
- Pour in the cream, and simmer, until reduced by half. Stir in the nutmeg and black pepper, and then fold in the collards. Turn down the heat to medium-low, and continue cooking until collards are warmed through. Serve hot.
Vegan Collard Greens (Realandvibrant.com)
- 1 tablespoon Avocado Oil
- 2 cloves Garlic, minced
- 1 Yellow Onion, diced
- 1 cup Cherry Tomatoes, halved
- 1 bunch Collard Greens
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Paprika
- 1/2 teaspoon Sea Salt
- 1/8 teaspoon Black Pepper
- Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.
- Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.
- Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.
- Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process (*see note).
- Turn off heat and serve.
Pasta with Collard Greens and Onions (cooking.nytimes.com)
- 1 bunch Collard Greens, stemmed and washed
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Onion
- Salt to taste
- 1/4 teaspoon Red Pepper Flakes
- 2 Garlic Cloves, minced
- Fresh Ground Pepper
- 8-12 ounces Pasta, any shape
- 1/2 cup Cooking Water from the pasta
- 1-2 ounces Parmesan
- Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
- Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add ½ cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
- Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
- Before draining the pasta, ladle ½ cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.
