Prep 2 mins
Cook 8 mins
Adopted from the Cancer Connection site. This is a tasty and healthy way to get your greens in. Low in calories, good source of protein and fiber
- 6 cups loosely packed leafy greens, use any green leafy vegetable such as kale, collard greens or 6 cups chard leaves
- 1 vegetarian vegetable bouillon cube, prepared according to package directions
- 1 tablespoon powdered ground fennel (dry)
- 3 garlic cloves, minced
- Make bullion according to package directions. Typically, this means that you add one bullion cube to 2 cups water and heat to low simmer. Prepare in a large nonstick pot.
- Add the fennel and garlic and stir.
- Immediately add greens to simmering liquid.
- "Roll" greens around in water to coat with spices and let simmer until just wilted, about 1 to 2 minutes.
- Do not overcook greens. They should be wilted, but still brightly colored. Greens will "shrink" significantly when they cook.
- Use a slotted spoon to remove greens into a bowl or serving dish or onto plates or bowls. Let liquid drain a bit before putting greens into dish.
- Enjoy greens steaming hot.
So delicious! I've never had collards in my life, but I used them in this recipe and wow! I love them! I used an old coffee bean grinder to grind up my fennel seeds for this recipe. My DH couldn't get over how much he loved this dish! What a hit, thanks for posting! Made for Aussie Swap :)
Delicious! I just got some powdered fennel at Penzey's so I was excited to use it!! The fennel surprisingly enhances greens!! I was not sure how it was going to taste with greens but it was subtle and it does turn sweet heated with them. It would be cool if someone else had made this and I didn't know what was in it, then tasted it blind to see if I could guess the seasoning because it really does give a unique flavor to greens. I used beet greens and instead of the boullion, I just used chicken stock. Added a little salt and pepper. I love this recipe, will make again, thanks!!!