Collard Greens

Have you heard the good news about eating leafy greens? We benefit from eating raw and cooked greens which are packed with flavor, antioxidants, and vitamins our bodies need. This nutritious leafy green from the cabbage and broccoli family is the official state vegetable of South Carolina and is considered a superfood. Collards are helpful in many ways including detoxifying the body with their sulfur compounds called glucosinolates, which clean the liver and eliminate toxins from pollutants, pharmaceuticals, and processed food. Collards have been proven to be one of the most effective antioxidant sources naturally found in a food and provide protein as well as fiber. Vitamins A, B6, C, E, K and nutrients like potassium, magnesium, folate, and niacin are all found in significance in the collard leaf. This vitamin combination boost immune function and is helpful in the fight against cancers. The glucosinolate and chlorophyll is another significant factor in this fight.

Big words aside, we know that eating greens tastes better and is cheaper than buying vitamin pills or taking pharmaceuticals for our ailment treatment. Collard greens are cheap, filling, and a superfood so let’s talk about how to prepare them. Collard leaves should be washed, broken off individually and inspected for insect damage or yellow spots. Those damaged leaves as well as the tough stem should be removed and discarded. With the washed leaves draining in a colander, wash and dry your cutting board and knife used to cut out stems. That’s how we prep the veg. You can blanch the leaves, shock in cold water and use as a wrap. Below are 2 recipes for cooking collard greens, one is vegetarian and the second uses smoked pork for seasoning. Corn bread is an excellent side for this flavorful veg.

VEGETARIAN COLLARDS, serves 2 to 4

• 1 Head Collard Greens, wash and prepare as stated above
• 3 Cups Vegetable Stock, low salt or unsalted
• 1/2 White Onion, peel and dice or thinly slice
• 1 Red Tomato, wash and cut the fruit down the side, leaving the hard core and seedy center for composting
• 2 Tablespoons Vegetable Oil
• 1 Clove Garlic, peel and mince fine
• 1 teaspoon Red Chili Pepper Flakes, if desired
• Salt and Black Pepper to tastes

Prepare:

• Stack 2 to 4 clean collard leaves on top of each other on a cutting board. Roll leaves up like a jellyroll and slice about 1/2″ wide. This will make thin ribbons of greens that are easy to fork.
• In a medium stock pot on medium low heat add oil and onions. Cook 5 to 8 minutes stirring occasionally until onions are translucent. Season with garlic, salt and red pepper flakes, if desired.
• Add stock and collards, stir. Cook covered on medium low heat until greens are tender, about 40 minutes. Season with salt and black pepper. Use a slotted spoon to remove collards from pot and serve warm topped with chopped tomatoes.

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CAROLINA COUNTRY COLLARDS, serves 2 to 4

Ingredients:

• 1 Head Collards, wash and prepare as stated above.
• 1/4 White Onion, peel and dice or thinly slice
• 1 Cup Chicken Stock, low salt or no added salted
• 1/4 Cup Cold Water
• 1/2 Cup Smoked Pork Meat, dice to about 1/4″ size
• 1 Tablespoon Vegetable Oil
• 2 Tablespoons Apple Cider Vinegar

Prepare:

• Stack clean collard leaves on top of each other on a cutting board. Roll leaves up like a jellyroll and slice about every 1/2″, making thin ribbons of greens.
• In a stock pot on medium low heat add oil and pork. Cook and stir until lightly golden brown and just crisp. Remove with a slotted spoon and drain pork on paper towels.
• Add onion and cook until translucent, about 5 to 8 minutes, stirring occasionally. Add cut collards and stir. Continue to cook until greens wilt down. Add stock, water, and salt. Cover with a lid.
• Cook collards covered until tender, about 30 to 40 minutes. Add vinegar and stir. Serve warm, top with pork crisps and hot sauce if desired. Locally made Texas Pete is our hot sauce of choice.

Store leftover collards in the refrigerator up to 4 days. Reheat food to 165F or above before eating leftovers.