This hearty leafy vegetable brings back memories of my stepfather. He grew up in Oklahoma and a "mess of greens" were a staple on the dinner table when he was a child. Collards are one of the cruciferous vegetables and contain more calcium per cup than milk, according to the Harvard School of Public Health. If you are one of the millions who cannot tolerate dairy products due to lactose intolerance, you will be glad to learn that Collard greens contain 357 milligrams while one cup of milk contains 306. Collard greens also contain Vitamin K which helps the calcium to keep our bones strong and healthy. One caveat: Don't overcook Collard greens; since they are a cruciferous vegetable they will begin to release a sulfurous smell associated with overcooking. This may be the reason why you never liked them. I encourage you to try them again and maybe you'll find a new and healthy vegetable to add to your list of favorite foods.
Selection: You'll find these leafy greens in the vegetable section of your store tied together in bunches. Choose a bunch which looks perky and healthy as opposed to wilted and dried out. An aged looking bunch will have a much stronger taste than a fresh bunch.
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Storage: Fresh Collards will keep in the refrigerator for several days, although as with most vegetables it's best to use them as soon as possible because nutritional value is highest when first removed from the garden. There's no telling how long it took them to reach the grocery store, so the sooner you use them the better. Keep the greens in the plastic bag (allow the bag to remain open so the greens can breathe) in the lower section of your refrigerator, preferably in the vegetable drawer.
How to Clean: Collard greens are typically not very dirty from the store (as opposed to spinach which can sometimes contain sand or grit) but you should still rinse the leaves. You can fill your sink with a few inches of water to dunk the leaves and remove to a colander to drain in the other side of the sink. If I'm only preparing a few leaves I'll rinse each leaf under running water.
Steamed: The simplest way to cook Collards is by steaming. Remove the stem which will be in the center of the leaves, and usually white or lighter green. Place a pot on the stove, lay a steamer basket in the bottom with one inch of water. Bring to a boil on medium-high. Reduce heat until the water is simmering. Place the stems in the pot first with a lid and allow to cook for five minutes. Next add the leaves. Replace the lid on the pot and allow the greens to steam until they are tender, this can take from 5 to 15 minutes depending on how many greens are layered in the pot. Since the stems are near the bottom and had a five minute head start they should be done when the leaves are, but you will still want to test them for tenderness once you've removed the leaves. The easiest way to determine if the stems are done is to remove one to a plate and try to cut with a fork. If it cuts easily, it is done. Remove from the pot and serve with butter, salt and pepper.
Skillet fried: You'll need two pounds of greens and one pound of bacon. Fry the bacon until crispy preferably in a heavy cast iron skillet. While the bacon is frying, wash each leaf and remove the stem. Shake each leaf to remove extra water and set aside in a colander to drain. Slice the stems one-quarter of an inch thick. Once the bacon is done, remove most of the grease from the pan, leaving 2 to 3 tablespoons plus drippings (the little browned pieces). Turn the stove to medium and place the stems into the hot skillet and saute for five minutes. While the stems are cooking, slice the green leaves into one inch strips. Place the cut up leaves into the skillet, place a lid on the skillet and cook until wilted and tender, this usually takes 5 to 10 minutes. Serve with bacon bits crumbled on top, with salt and pepper to taste, alongside a nice piece of steak, fried chicken or another of my stepfather's favorites: fried liver. And let's not forget the black-eyed peas and cornbread, or biscuits and bacon grease drippings gravy!
Soup or stew: Another way my mother made Collard greens was to place them in soup or stew. Most soups began with a base of onions and garlic cooked in butter or bacon grease until transparent. Next add your meat: a pound of cubed beef, chicken, pork or hamburger. Next add in 6 to 8 cups of chicken or beef broth (preferably homemade). Allow that to come to a boil and lower heat to simmer and cook for 30 minutes. Pull out a piece of meat and check to see if it is done. If yes, add your vegetables: peeled, diced carrots, sliced celery and any other vegetable you love: zucchini squash, bell peppers, cauliflower, mushrooms, cabbage, just to name a few. Use your imagination! Prepare your greens by washing, trimming, slicing and adding to the pot. Bring to a boil, lower the heat and simmer for 20 minutes. Test for doneness by checking that your vegetables are fork tender. You can also make any of your favorite soups and simply add the cut up greens to the soup while cooking. A super quick soup can be made by skillet frying several leaves of greens and adding the cooked greens to two cups of already warmed chicken broth. Add a clove of fresh minced garlic if you're feeling under the weather and you'll have a tasty and nutritious quick soup which will leave you feeling like you just ate a filling Italian dinner.
Wilted salad: Prepare one pound of greens as for skillet fried, but cook them only until they are bright green and barely wilted. Allow to cool. Add one cucumber sliced, one tomato chopped, several thin slices of red onions and one clove of garlic minced with 1 tablespoon of of olive oil and one tablespoon of apple cider vinegar. Toss together with the greens and serve as a side dish or as a light lunch.
By the way, if you can't find collard greens, you can use spinach, Swiss chard or kale for any of these recipes. The nutritional value of Collard greens vs. the others will be a little different. An added bonus can be had if you grow them in your own garden as they will be organic and free of pesticides. I hope you'll give Collard greens a try soon!
Collard Greens - How to Cook Collards
About the author:
Esther Belle aka Mrs. Accountability blogs at Out of Debt Again http://www.outofdebtagain.com where she writes of how her family is getting out of debt for the second time in a decade. She writes on various topics related to personal finance including frugality and Fels Naptha.
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