Collard Greens – yet another green leafy vegetable that I think I am in love with, even more than Spinach and Chard! Although they are associated with Southern US cooking or even African cuisine, but there are no boundaries in the world of global cuisines. As I have mentioned in a few other recipes with leafy green vegetables, I am always looking for different ways to include them in our diet. And this 15 minute recipe makes for a great side of greens.
Collard Greens typically have a bitter taste but with the right seasoning and right amount of sauteeing, the bitterness can certainly be tamed.
How to select them? As with any leafy greens, always look for a firm, bright green leaves. Avoid any that have yellow leaves. Bagged greens are also a great option as they are selected and packed at the height of their freshness, and bonus, they are already chopped.
How to prepare them?
- Carefully wash the large leafs to ensure there are no dirt particles hidden in the leaf’s crevices (food safety first!)
- The individual leaves are then separated and the leaves are torn away from the stem.
- They are then layered and rolled like a cigar
- The leaf is then to be cut across the length into thin strips
It is a great idea to wash these cut strips under cold running water once again prior to sauteeing them. Some recipes call for a much longer cooking process because the greens are simmered with meat. In this case, however, we are only looking for a quick sautee to tame the flavor as well as maintain the texture. I managed to convince my husband to eat this side as a side with Rajma-Rice. If I can, so can you. 🙂 Serve it up as a side with dal-rice or roti-curries for your family.
|Prep time||5 minutes|
|Cook time||10 minutes|
- Collard Greens – 1 bunch
- Garlic – 1 tbsp, crushed
- Red Chilli Flakes – 1 tbsp
- Salt – As per taste
- Cooking oil – 1 tbsp
- Wash, cut and prepare the collard greens as show in the photos above
- Heat oil in a pan on medium heat. To this, add garlic, salt and red chilli flakes
- After 30 seconds, add the chopped collard greens and give them a good stir to coat them with the oil and spices
- Continue to cook for 5-10 minutes, with occasional stirring. You will notice the color of the greens become darker and shinier. The greens will release some water
- Once there there is no more water in the pan, turn off the heat and transfer the sauteed greens to a serving bowl
- Optional garnishes include a squeeze of lemon juice or a drizzle of soy sauce (for an Asian twist)
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