Cooking collard greens is different than greens like spinach and chard. However their nutritional value and unique taste, is worth the wait.
Cooking collard greens is something that I didn’t think I would be doing this summer. However, when I received a nice bunch of this healthy veggie from the Stone Church Acres CSA, I knew I had to give it a try. In this week’s Tuesday in the Garden we are sharing more garden-to-table recipes. Don’t forget to check out the other great recipes at the bottom of this post.
I’ve only tasted collard greens a couple of times. They seem to be offered a lot in the south, however, here in Pennsylvania it’s rare to find collard greens on the menu.
The gentleman at the farm made sure to tell me to remove the thick center stem before cooking. Then either use the stems for stock or toss them in the compost pile.
After discussing this healthy veggie with the people at Stone Church Acres and a little online research, I found out that there appear to be two keys to cooking collard greens. One is to slice them thin, so that there is more surface area to cook.
Cooking Collard Greens
The second important practice to note when cooking collard greens is that they need time. Unlike cooking spinach or chard which cook up almost immediately, collard greens are tougher, and need to be braised a bit.
Most of the recipes I found used bacon as the fat to cook the greens, but I decided to stick with my usual EVOO. Do you know what? They were really delicious. Even my picky brother-in-law liked this healthy dish. I would definitely make them again.
Cooking Collard Greens Recipe
- 3 cups collard greens, thinly sliced
- 2 T extra virgin olive oil
- 2 cloves garlic slightly smashed
- 1 cup vegetable stock
- 2 teaspoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Wash collard greens, remove center stem and slice thinly.
- In a large skillet saute smashed garlic in olive oil for about 1 minute, then remove garlic
- Add collard greens, salt and pepper to skillet, and saute for 2 -3 minutes
- Add vegetable stock and stir.
- Cover and reduce heat to low for 20 minutes.
- Add the garlic back in and red wine vinegar.
- Cook for another 5 minutes and serve.
Now let’s see what my fellow Tuesdays in the Garden friends are sharing this week.
Harvest Vegetables & Stuffed Squash Blossoms @ Homemade Food Junkie
Greek Sheet Pan Dinner @ Simplify Live Love
Ginger Garlic Green Beans @ Frugal Family Home
15 Farm to Table Recipes @ Angie The Freckled Rose
Ham Bone Soup – @ An Oregon Cottage