Collard Greens......

[bceogirl]

Anyone have a healthy way to fix them?
Every recipe I've tried says to cook them forever in fat! I love greens , but how do I cook them so they are actually GOOD for me?!

Thanks!!

 

[allwildgirl]

This one sounds really good:

http://www.recipezaar.com/120993

 

[jdoll]

i fix mustard and collard greens all the time. My favorite healthy way is to buy them frozen(so i don't have to wash them forever) and then saute them with artichoke hearts in olive oil or steam them in a bit of water and add lemon juice and tabasco.

I also throw them in a pot with ground turkey(already cooked) and add some brown rice. it makes a sort of casserole and it's really yummy. HTH


jes

 

[bceogirl]

Thank you Shelly & Jes,

MMMMMMM I really want to try it sauted with artichoke hearts....( It sounds like a great combo!), how long does that take? Also how long do you steam them?

I hate all the prep work with greens too but I just found them fresh, all ready cut and rinsed, ready to use in big bags at my grocery store! I was so excited, I bought 2 big bags!!

Any idea on how long to saute or steam it fresh??

Thanks again!!

 

[Debra L]

I usually saute greens in olive oil with garlic or onion until wilted. Add some stock & cover until they're tender. I slow cook them for about 20 minutes so that they mellow a bit for DH.

Collard greens are also great in a tomato sauce for pasta or polenta. Blanch the greens in the salted pasta water for about 4 minutes, then add to the tomato sauce & simmer while the pasta cooks.

Debra

 

[Miss Lee]

Becky,

I've never prepared collard greens, but generally speaking, greens cook very quickly. I saute spinach all the time--I use 2 of the bags and it looks like a huge amount, but after it wilts it almost looks like there's nothing in the pan. I saute it over med high heat in olive oil with garlic and lemon juice--I'm sure you could prepare collards the same way.

Michele

 

[Miss Lee]

>Blanch the greens in the salted pasta water for
>about 4 minutes, then add to the tomato sauce & simmer while
>the pasta cooks.
>
Great idea!! Blanching also helps to reduce some of the bitterness.

Michele

 

[belinda34]

:9 I love collard greens, turnip greens. I like mustard greens mixed with either collard or turnip but not alone (bity). If you are making enough for two: take two pieces of bacon to a Tbsp of olive oil and cook them on medium until bacon is browned but not too crispy. Then take two cups of collards (fresh or frozen) and add them to the bacon drippings("sauce"). Allow the greens to wilt and mellow into the bacon drippings/sauce for about a minute or two then add two cups of water with two beef Bullion cubes. Let the greens simmer covered on medium, not low for thirty minutes: twenty longer if you want them more southern style. :9 The two pieces of bacon with the tablespoon of olive oil amounts to 250 calories with the cup of greens perserving 30 calories. Then bullion and choice of seasoning about 30 calories. Each serving will yield one cup at about 180 calories per serving and loads of calcium, antioxidants, and iron. Put the greens with a nice lean 3 oz. flank steak or skinless chicken breast with barbeque sauce and you have a dinner with less calories and more flavor than your favorite lean cuisine.

 

[jdoll]

when i mix them with artichoke hearts (both from the frozen section) i saute them for about 6-8 mins on low heat. Collard and Mustard greens (when frozen) don't really turn bright green when they are close to done, but if they are fresh, then they should turn bright green. That is how i determine whether they are done. BRIGHT green.


jes