Like
a lot of children who grew up watching shows like "Good Times",
"Sanford and Son", and "What's Happening?” the only thing I knew about collard greens is that it was something black people ate for dinner. But my family never did. Though popular in the southern United States, Brazil, and
Portugal, as well as many parts of Africa, Montenegro, Bosnia and Herzegovina,
southern Croatia, northern Spain and in India, it was something my
Barbados-born parents never cooked. In fact, I've only seen collard greens in the supermarket recently. Similar to kale, collards are known for their thick, slightly bitter, edible leaves, and are available year-round, but are tastier and more nutritious in the cold months, after the first frost. Packed with nutrients, they are an excellent source of fiber, vitamin K (half a cup of cooked collard greens has 8 times the daily requirement), vitamin A, vitamin C,
folate, beta-carotene, and other carotenoids; lutein, and have been shown to have anti-cancer properties. A friend of mine (a white guy no less) came back from a vacation in North Carolina and raved about the collards he had with some fried chicken and macaroni and cheese. Having already tasted and cooked both the
former and
the latter, I figured I could add a new recipe to my repertoire after hearing my friend's glowing recommendation of the meal, as well as satisfy my curiosity about what the big deal with collard greens was after all these years. And I
got to say, I can see why he's a fan - it tastes good on its own or with smoked and salted meat. I discovered two different ways to prepare collard greens (you can substitute spinach, Swiss chard or any hardy leafy green vegetable if you like), one a
quick and
easy method, the other for when you have
more time to spare. Give them a try if you're looking to add a new side dish to your dinner table.
Ingredients for Beer and Bacon Braised Collard Greens
4 bunches collard greens, stems removed, and chopped
6 slices thick cut bacon, large dice
1 onion, large dice ( I added some minced garlic when I cooked it)
1 bottle beer, preferably a nut brown ale
pinches cayenne pepper
1/4 cup brown sugar
salt and pepper, to taste
- Place the bacon in a wide bottomed pot and cook over low heat. Add the onions after 10 minutes and continue cooking until bacon is crispy and onions have caramelized, stirring occasionally.
- Turn the heat to medium high. Add the half the collard greens and the bottle of beer. Stir with tongs or a spoon and let wilt some before adding the rest of the greens. Stir until the greens are mixed with the liquid and add the cayenne pepper, brown sugar, salt and pepper. Turn down the heat, cover, and let cook for 30 minutes or until greens are tender.
Ingredients for Sautéed Collard Greens
1 bunch collard greens; stems and thick veins removed, and sliced into 1-inch strips
enough olive oil to coat a sauté or nonstick pan
- In a pan preheated over medium heat, add the greens and the olive oil. Quickly toss the greens to coat them in the oil.
- Toss while cooking until the greens wilt evenly. Season with salt and pepper.
For a different flavour profile, change it up with these combinations:
- 5 cloves garlic, minced; juice from half a small lemon
- 2 teaspoon balsamic vinegar, pinch of sugar
- 1 teaspoon sherry vinegar, 1/4 teaspoon crushed red pepper flakes, 1 can cannellini beans, 3 cloves garlic
- 1/4 red onion, sliced thin and sauteed to cook; 1/2 apple sliced into bite-sized pieces and cooked; a handful of chopped walnuts, toasted
shouldn't make anyone upset.
