Prep 10 mins
Cook 30 mins
This is an adaptation of a recipe for collards that I found on the back of a package of Nature's Greens... I didn't have a smoked turkey wing/ham hock/ or bacon on hand, so this recipe really fit the bill that day! I really like this recipe since it really lets the flavor of the greens shine... they aren't cooked to death and are not overly sweet... which is how we like them. Even though these greens do not have that smokey flavor most of us are used to when eating collards, these are really tasty... and good for your heart!!!
- 453.59 g collard greens (I used a pre-cleaned and cut bag of greens)
- 946.36 ml water
- 9.85 ml chicken bouillon (Better Than Bouillon)
- 44.37 ml extra virgin olive oil
- 1 garlic clove (minced)
- 1.23 ml fresh ground black pepper
- 1.23 ml red pepper flakes
- 2.46 ml sugar (more if you like your collards sweeter)
- vinegar (optional)
- Bring the water, chicken bouillon, olive oil, garlic and peppers to a boil in a medium sized pot.
- Add the sugar and the greens to the pot.
- Bring to a boil once more.
- Cover the pot and cook on medium heat for 30 minutes or until desired tenderness.
- Serve as is or with a splash of the optional vinegar!
This is actually an OUTSTANDING recipe.
I am vegetarian, and have had quite a bit of experience cooking greens (culturally speaking).
I've made it frequently, and all of my meat eaters (ham hock, smoked turkey people) rave about my greens and they do not miss the meat at all!! They usually say they are the best greens they have ever had!
I've changed things a bit...
Try it this way...
After washing and cleaning your greens (unless you use pre cleaned / washed), roll them and slice them in small strips. Rinse and set aside.
Saute 1 large sweet onion and the garlic in the olive oil. (I am EXTREMELY generous with the onion and garlic)
Add 1 quart of low sodium vegetable broth (not water), crushed red pepper, sugar (optional) and the Better than Bouillon to taste.
Bring to a boil.
Add greens and bring to a boil again and turn down low and let simmer until desired tenderness (about 30 minutes).