Collard greens pack a powerful punch for good health. They’re antioxidant, high in folate, rich in vitamins and minerals.
Never cooked collards? It’s just like making any other cruciferous veggie, such as kale.
For smooth flavor, blanch your collards first.
That means give them a quick boil. Then plunge in cold water to stop the cooking.
Collards impart a strong, earthy taste… but they’re not so bitter as mustard greens or broccoli raab.
Blanching will take the bite out of your collards.
Next, sautee your collards in oil with garlic and onions.
This is such a necessary step to make any cooked green veggies taste delicious. You could stop here if you wanted to, just sprinkle with salt and pepper and serve as a side.
Or you could go next level, and do the following:
Season with curry powder and fish sauce.
Stir well. Keep cooking. Add coconut cream if you have it. You could also add in some chopped up fresh cilantro, but I didn’t have any today.
Coconut cream with collards for smooth flavor.
When you feel like the collards are done to your liking, take them off the stove. Serve with meat, like pork ribs. Or a lentil stew. With rice. Sweet potato!
Yummy, earthy, hearty food that is soooo good for you! Eat well, for your body and soul.