Collard Greens
Southerners love their collards, but those of us who were transplanted here have no idea how to prepare these huge leaf specimens we see at the Farmers Market this time of year.
This collard green recipe is different than the traditional “ham hock” recipe, but every bit as delicious. Great for those on a low fat or vegetarian diet, too. When preparing collards, hold the stem up in the air with the leaf hanging down. With you other hand, slide down the stem, ripping the leaf away from the stem. Cut the leaves in bite size pieces before cooking. (Discard stems, unless you love a healthy hot bouillon. Boil the stems in a gallon of water with salt, chopped garlic and a little olive oil for about 30 minutes. Drain and reserve the liquid. Heat up and pour into your favorite mug for a delicious, healthy hot beverage.)
Additional collard recipes at http://www.all-creatures.org/recipes/i-collardgreens.html
Ingredients
- 1 lb collard greens (or 1/2 collards, 1/2 kale)
- 1 onion, chopped
- 1/2 cup prepared salsa or 1 chopped tomato
- 2-4 cloves garlic, chopped
- 1 1/2 cups water
- 1/2 cup cider vinegar
- 1 tablespoon salt, to taste
- hot sauce, to taste
Directions
Wash greens in a colander.
Chop into bite-sized pieces.
Throw all ingredients into a large pot and cover.
Bring to a boil, stirring occasionally, then reduce heat and simmer.
Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
Serve with its liquid.
