Collards are simple greens that are as healthy as they are tasty. Made this fast and easy vegan way with onions and garlic, they are tender and appealing. The color remains a bright deep green and the texture is like a soft noodle.
When was the last time you made collard greens? If you are from the South, you probably make them frequently; If you are from the North, you probably make them once in a while or never.
Fresh greens like these are an important part of our diet. They provide generous amounts of valuable minerals like iron and potassium , calcium and magnesium. In addition, they also provide lots of vitamin C and antioxidants.
The onions and the garlic contain natural immune boosters that add a rich taste to everything. During the winter especially, it is important to boost our nutrition with immune building nutrients.
I have to admit that I don't usually think of buying collard greens, but one of the supermarkets had an abundance of fresh collards that they were practically giving away. I bought a large bunch and was glad that I did. As with most greens, they wilt down to about half ( these do not wilt as much as spinach though) .
Kale has become very popular in the past few years. Collards are just as health giving, and personally I think they are lighter and have a milder taste. Just like kale, you can add a large leaf to your smoothie or even make collard crisps in the oven.
The key to this recipe is:
1. The way I cut the collards ( see below)
2. The way I cooked the collards (Using no water, so the greens stay green and tasty, not overcooked and mushy)
This is an easy vegan and naturally gluten free recipe that tastes great! Why not make this healthy green as part of your next dinner.
|Fresh Collard Greens|
8 ribs (large leaves) of collard greens, rolled and sliced ( see below)
1/2 large onion, chopped
2 cloves of fresh garlic, chopped
2 Tablespoons of olive oil
2 teaspoons of freshly squeezed lemon juice
Sea salt and cracked pepper to taste
Sauté chopped onion in a large skillet in the olive oil on a slow heat until caramelized. Turn up heat and throw in garlic, lemon juice and sliced collards. Allow greens to Cook down until collards wilt and become a little soft Remove from heat and serve.
How to roll and cut collard greens:
Wash and dry the leaves really well. Take about 5 large leaves at a time and roll them together. Using a sharp large knife, cut the collards on an angle into noodle-like strips. Repeat with the remaining three collards.
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