Savory Collard Greens

Now, just as a disclaimer, I know that out there in the big wide world exist many ways to make collard greens.  One of those ways involves putting collard greens, potatoes, and ham hocks into a large pot and letting the magic happen.  I am aware that this is the best way to have collard greens.  However, I wanted to make a collard green side dish that is quick and simple for those of us who don’t often have ham hocks just hangin’ around.  I also didn’t want to resort to using bacon to flavor it, because I do want my leafy green veggies to be…well, healthy.

Just so you know that I am not ignorant.

Also, just hearing the words “collard greens” always make mes laugh.  That’s thanks to The Office season one, on a very silly episode entitled “Diversity Day”.  I won’t ruin it for you (or risk sounding like a terrible person), but you can let Michael Scott enlighten you for himself.  So cook yourself up a bowl of these bad boys, and sit down to a little Office marathon.  You’ll thank me.

Savory Collard Greens (From America’s Test Kitchen Family Cookbook)

  • 2 lbs collard greens
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1/4 C chicken broth

Wash the leaves, remove the middle vein, and roughly chop them.  Dunk the leaves into a pot of boiling water and cook until softened, about five minutes.  Drain and squeeze out the excess water with your hands, and set aside.

Heat a T of canola or olive oil in a pot, and cook the onion and garlic over medium high heat until softened and fragrant, about five minutes.  Add the chicken broth and simmer for another minute.  Mix in the drained collard greens, and saute until the excess liquid is gone, another minute or two.

Cool a bit and serve alongside whatever main dish you are eating.  For us, it was leftover spaghetti with tomato sauce and some parmesan cheese.  We have felt less than invigorated lately, and I wanted to get in as many servings of veggies as possible to make up for an unintended lack of them in the past week.  Oops!

Today I made a hearty vegetable barley soup that is chock full of good stuff, and I’ll blog about that tomorrow.  For tonight, I whipped up some plain Greek yogurt and two bananas (that were getting old, aka sweeter) in the blender, added some coconut and poured the mix into two Tupperware containers–then stuck ’em in the freezer.  I think right about now would be the perfect time to add a little Amarula and have a movie-time snack.  We’re watching Seven Pounds with Will Smith.  Have a lovely night!

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Filed under Side Dishes, Vegetarian

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