Eat Your (Collard) Greens!

7 Sep

Say the name ‘collard greens’ and I immediately think of Southern cooking. Since I’ve never purchased or cooked them before, it was a pleasant surprise to receive a bunch in my first basket from Fresh City Farms last week  (I’ll take photos of next week’s glorious basket, promise).

“Eat Greens for Health – Feed Right to Feel Right”
British poster, 1939-45
…a postcard given to me by a good friend

My initial fear was that the collard greens would be overly pungent, regardless of how they were cooked.  Thankfully I was wrong!  In this recipe, the combination of sauteed garlic and shallots subdued the natural bitterness of  the collard greens.  They were full of flavour with only the faintest bitter undertone, which actually enhanced the dish.

To accompany the braised greens, we took a walk on the wild side with an apple and fennel stuffed pork tenderloin that was artfully prepared by E.  Stay tuned for a guest post from him, entirely unedited.  Okay… maybe only slightly edited.

Braised collard greens + a sprinkling of turkey bacon

 

Braised Collard Greens with Garlic and Shallots
(from The New American Plate Cookbook)

Note: the turkey bacon was a good, but not great, addition.  Feel free to omit it.

1 tablespoon plus 1 teaspoon olive oil, divided
3 medium shallots, minced (about 1/3 cup)
3 large garlic cloves, minced
1 bunch (about 1 pound) collard greens, stems removed, leaves washed, and coarsely chopped
1/4 cup fat-free reduced sodium chicken (or vegetable) broth
Salt and freshly ground black pepper
1 strip turkey bacon, cut in half lengthwise, then across into 1/4-inch strips

  1. In a medium skillet, heat 1 tbsp of the olive oil over medium-high heat.  Add the shallots and saute for 1 minute.  Add the garlic and saute for 30 seconds.
  2. Stir in the greens, add the broth, and sprinkle with salt and pepper.  Cover the reduce the heat to low.  Cook for 10 minutes, until the greens are bright in colour and tender.
  3. Meanwhile, in a small non-stick skillet over medium heat, cook the turkey bacon in the remaining 1 tsp of oil until crispy and golden, about 3 minutes, stirring frequently.  When the greens are done, stir in the turkey bacon and its pan drippings.  Serve immediately.

Makes 4 servings.  Per serving: 110 kcal, 6 g fat (1 g saturated), 13 g carbohydrate, 3 g fibre, 5 g protein, 129 mg sodium.

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3 Responses to “Eat Your (Collard) Greens!”

  1. Julie Frankel May 5, 2013 at 9:03 pm #

    Perfect use for collard greens: as a wrap! Blanch the desired number of leaves for one minute, drain and dry. Spread out and fill with whatever you like. I use my homemade hummus as my base and then line with matchstick-sized carrot, cucumber, multi-colored peppers, sprouts, cilantro and anything else you want. Roll up and cut along the rib.

    • lisa May 5, 2013 at 9:42 pm #

      Sounds amazing, I am definitely going to try this out sometime soon. Thanks Julie! Keep the suggestions coming.

Trackbacks/Pingbacks

  1. Appeasing a Dietitian and a Meat-Lover at the Same Time: Apple-Fennel Stuffed Tenderloin « More Spinach, Please - September 9, 2012

    […] promised in my last post, a guest entry from E.  Disclaimer: I have nothing against meat.  […]

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