Although I went a little wild and ate whatever I wanted on Saturday, yesterday I got back on track. Today I decided to try something new. I’ve never had collard greens before and generally stay away from green things because I can taste they are from the earth and it doesn’t really appeal to me. But because I am on this health kick and had bought some greens to use as wraps in place of tortillas, I decided to make some as a side. This recipe was posted by Men’s Health Magazine and I modified the format a little, but if you want to see the whole dish being made step by step then visit their site. The vinegar and maple syrup added at the end really cuts the natural bitterness of the greens and makes them half decent – for a vegetable ;). If you already enjoy veggies and greens you will probably like this recipe. I served them with simple baked salmon, which I brought back from Labrador last week. Yum!
Collard greens are a superfood! According to self magazine:
This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Niacin and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium and Manganese.
Enlightened Collard Greens
by Sophina Uong chef of Pican in Oakland
De-stem, wash, and then rough chop the collards. In a large pan, heat enough olive oil to coat the bottom of the pan well. Add a good handful of chopped sweet Vidalia onions along with a shake or two of chili flakes and one clove of chopped garlic. Cook until the onion softens and the garlic is golden, about 5 minutes.
Add collards, season with salt and pepper, to taste. Sizzle. Stir. When the collards begin to cook down, add a splash of white wine for acidity and a few glugs of vegetable stock for richness. Reduce the heat to a simmer and cook until collards are tender, about 20 minutes.
Turn off the heat, and stir in a bit of maple syrup and a splash of sherry vinegar. Serve.