Collard Greens - It's Good for You!

Rita~'s Note:

Collards are among the oldest members of the cabbage family! Vegetarians can skip the bacon and use smoke flavoring and use a veggie broth in place of the chicken broth. I find this is one green that you do have to cook a while. The flavor is between cabbage and kale. They are low in calories. A rich source of fiber, vitamin C and calcium, and protects you against cancer.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3 -4 slices cooked bacon, cut into small pieces
• 1 medium onion (sliced or chopped)
• 4 garlic cloves, minced
• 8 cups collard greens, tough stems removed and cleaned well
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon seasoning salt
• 1 teaspoon pepper
• 1 1/2 cups chicken stock
• 1/4 cup light brown sugar (optional)

Directions:

1. In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.
2. Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes.
3. Taste and adjust seasonings.

Reviews

[ala-kat]

I did not use this recipe for my collards, but mine mirrored this recipe except for the sugar although I did not measure anything. It was just what I threw together and they are so very good this way. Melt in your mouth tender, and packed full of flavor.

[Maureen McFarlane]

I made two additions to the recipe I added a ham hock since I had purchased it for the collard greens and a sprinkling of dried red pepper. I was not sure about the brown sugar and thought it made the broth a bit sweet. I cooked it long and slow until the flavors melded and the greens were tender. This was perfect and I will definitely make it again.

[Chef #456858]

Wow!!!!!! Good for U, Great tasting, Quick and Easy...doesn't get much better than that. My family had always cooked the collards in a large pot of boiling water seasoned with a ham hock. They boiled the greens so long, I am sure they boiled all the nutrients out. This recipe, the greens were actually still green and full of vitamins when done. I tell ya, the stock made a huge difference in the taste here. Will def be using this recipe from now on.