They're often cooked using moist heat because it helps soften their toughness and reduce their bitterness, but collards can be used in more ways than you might think.Likewise, they share many of the same characteristics and are often prepared interchangeably or in the same ways (at least in the southern U.S., where they're most popular) and with similar ingredients.Collards do well in dishes that require low, slow cooking such as simmering, braising, or steaming, with ham, beans, okra, and so forth.Many recipes, especially traditional Southern ones, will call for cooking this veggie in moist heat, such as braising with ham or turkey.Toss chopped collards into a soup, slice the leaves into ribbons for pasta, or sauté them with a cruciferous cousin such as kale—it's all good.They're stocked in bunches in the produce section, chilled, near the kale, Swiss chard, and other leafy green veggies.You can also buy collards at farmers markets, but regardless of your source, look for firm stalks and crisp green leaves that are large and sturdy, almost as if you could use them as a fan to cool yourself off in the summer.To freeze, blanch them first, which sounds fancy but just means you simply plunge the greens into boiling water for 3 minutes.Nothing's stopping you from freezing raw collards, but blanching will preserve the quality and nutrition of the veggie; it halts the enzymes that could potentially lead to spoilage, once frozen. .

Kickin' Collard Greens Recipe

Japanese don't really own ovens so American food and grocery stores were fairly intimidating.So growing up, I always had a saide of rice and soy sauce with my fried gizzard.I remember my mother telling a bunch of African-American co-workers that she made excellent greens and they handily dismissed this 5 ft tall Japanese woman as delusional.Cook the onion and garlic in the bacon grease and nix the oil.Rating: 5 stars I have been voted as the chair person for the vegetable dish for Black History month at work, and needed a recipe.Only made a couple of changes which include I cut out the olive oil and used the bacon grease.I also used plenty of bacon (about a pound, as I love the flavor) and although skeptical, I added about 1 TBS.I also used 3 thick slices of salted pork and only used one cup of chicken broth for fear of being too salty.Served with black eyed peas, mac and cheese, corn bread and blackened tilapia, it was a yummy start to the New Year.Rating: 5 stars If you like greens, you're gonna LOVE this recipe!Many Southerners prize this flavorful watery liquid, and reserve it to dunk their cornbread in.It is messy but common thing to do after making collard or turnip greens.So before we serve greens, we ladle some of the pot likker off the collards and put a little in a small bowl next to each plate for dunking.Then we use a slotted spoon to strain and remove the collards to a serving bowl.A different thing some people do is to ladle the pot likker, often with a splash of Hot Sauce, onto their cornbread... but I think that makes it too soggy.I sometimes will start them on the stove, then move them to the crock pot for several hours.Somehow, born and raised in Georgia....this is my first time making collard greens.In addition to upping the (reduced sodium) bacon to 8 strips, I added a little more salt, a heaping tablespoon of brown sugar, and probably two tablespoons of apple cider vinegar per reviews.I could hardly give them the 45 minute minimum to simmer....once I did a taste test, it was all over.

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Quick Collard Greens Recipe

I’ve put cooked kale in my mashed potatoes, and now I’m sautéing collard greens for every dinner.They’re the perfect quick and healthy side dish, and they’re exactly what I’m craving as we get a taste of spring weather.I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes.In Brazil, these collards frequently accompany the national dish, called “feijoada,” which is a rich black bean stew cooked with pork, and rice on the side.If you’re vegetarian or vegan, take note that these collard greens would go great with black beans and rice.Now that our brief history lesson is complete, want to learn how to make this delicious side dish?Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another.I suggest adding the garlic at this point, rather than before, because otherwise it’ll burn by the time your collards are done.As I mentioned, these collard greens go great with cooked black beans and rice.For an Asian spin, you can simply reduce the salt (we’re adding salty sauce later) and substitute 1/2 teaspoon grated ginger for the garlic. .

10 Types of Greens and Their Uses

In addition to the usual suspects like kale and spinach, there are many types of greens that are packed with vitamins A and C, calcium, iron, fiber, and folic acid.Wilted, blanched, sautéed, braised, or even puréed, greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil.The bulb has been incorporated into cuisines around the world, from India to Germany, but it is primarily in the southern part of the United States that the leaves are consumed, usually prepared in a manner similar to collard greens. .

Southern-Style Collard Greens Recipe

2) Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!). .

Collard greens: Benefits, nutrition, diet, and risks

The cruciferous family includes bok choy, kale , broccoli, Brussels sprouts, cabbage, rutabaga, and turnips.A diet that is rich in fruits and vegetables appears to help reduce the risk of many lifestyle-related health conditions.A high intake of plant foods, such as collard greens, appears to decrease the risk of a number of health conditions, including obesity and overall mortality, diabetes, and heart disease.The findings suggested that consuming cruciferous vegetables may lower the risk of breast cancer, especially in women who have not yet reached menopause.Results of a study published in 2014 suggest that a high intake of fiber might reduce inflammation and glucose levels in people with type 1 diabetes.It may help people with type 2 diabetes to achieve better levels of blood sugar, lipids, and insulin.Studies suggest that alpha-lipoic acid (ALA) can lower glucose levels, increase insulin sensitivity, and prevent changes related to oxidative stress in people with diabetes.Excessively high doses of ALA appear to produce adverse effects similar to those caused by too little.While “normal” amounts can help prevent oxidative stress, high levels may lead to cell damage.Researchers have found that consuming collard greens improved liver function in rats with high blood pressure.Vitamin C enables the body to build and maintain levels of collagen, which provides structure to skin and hair.Choline also helps to maintain the structure of cellular membranes, the transmission of nerve impulses, the absorption of fat, and the reduction of chronic inflammation.Folate, also present in choline, may help with depression, as it can prevent an excess of homocysteine from forming in the body. .

Best Collard Greens Recipe

My brother Eddie was over for dinner a while ago one fortuitous night when we happened to be having collard greens.I say fortuitous because Ed introduced us to a wonderful new way to serve these healthful, somewhat bitter greens—with barbecue sauce.Our recipe works great as a base; feel free to add the BBQ sauce!To prepare, cut away the tough stem and slice the greens into thick ribbons. .

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