Collard greens are wonderfully nutritious, low in calories, and rich in dietary fiber. They are a great source of folates, which make them a perfect food for expectant moms. Plus, they are packed with phyto-nutrients containing potent anti-cancer properties, which make them a perfect food for everybody! When you realize this southern superfood is also one of the most inexpensive foods you can possibly make, you know you’ve got a real winner on your hands. They were a staple for a few weeks in our weekly CSA (Community Supported Agriculture) box, so I learned not only to love them, but to utilize them in-season.
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The key to making tasty Collard Greens is to add lots of flavor and cook them slowly. I put mine on a low simmer and use chicken stock to deepen the flavor. I either make my own Homemade Chicken Stock, or find it frequently on sale for around $1 per quart during the holidays. You can use a smoked meat like ham hocks in water the way Paula Deen does, or create a healthier version with coconut oil and a little sea salt. Whatever way you decide, be sure to add plenty of flavor, and a nice vinegar when serving.
My favorite way to serve Collard Greens are with Northern Beans, cornbread, and summer sliced tomatoes. It reminds me of my grandmother, “Mama Kelly,” and the days we spent with her at the farm. This is definitely a southern treat, but if you have never tried them, I recommend giving it a whirl.
- 1 large bunch collard greens
- 1 quart chicken stock or broth
- salt and pepper to taste
- red wine vinegar (or flavored), for serving
- Wash the collard greens thoroughly and remove the stems that run down the center. *Do this by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped.
- Put chicken stock into a large stock put and bring to a low boil.
- Stack leaves, cut into ½ to 1-inch square slices.
- Place greens in pot with chicken stock and simmer for 45 to 60 minutes, stirring occasionally.
- Adjust seasonings to your taste, and serve with red wine vinegar.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
Can you do turnips or collards in a crockpot?