Saturday, July 7, 2012

Collard Greens

Sorry I've been MIA for quite awhile.  Life has been quite busy preparing for the arrival of our new baby girl for many months.  She has now joined our family and life is still pretty crazy.  But I'm hoping to be able to post a few things here and there a little more regularly now.  I've got a back-log of posts that I want to get up on the blog, but I'm going to start with this one because collards are in season now and they make a regular appearance on our table once or twice a week these days. 

We have bought into a local, organic CSA this summer since I knew I wouldn't have time to tend a garden with a new baby.  We are loving it so far!  We're getting the chance to cook with and eat some veggies that we wouldn't normally grow (but likely will in the future).  One of which is collard greens.  We are really loving the greens.  I figured I'd share how I've been preparing them each week.  They take some time to cook, but its not active time on my part, so they're super easy to make.  And they turn out super moist, tender, and flavorful every time.  We all really like them a lot.  I make kale this way, as well. 

This is just the base recipe.  But I've also used bacon grease instead of the olive oil and added some chopped bacon to the greens at the end, which resulted in even more deliciousness. 

Collard Greens

2 Tablespoons olive oil
1/2 cup chopped onion
1 teaspoon sea salt
1/2 teaspoon pepper
2 pounds washed collard greens
2 cups chicken broth

Heat the olive oil in a large saute pan over medium heat.  Add the onion and cook until softened, about 2-3 minutes.  Season with salt and pepper.  Rip the collard greens from the stems and tear into small pieces.  Add to the pan.  Pour chicken broth over greens and stir.  Reduce heat to low, cover, and cook for about 45 minutes. 


The Voogts said...

Looks good! I wish I could eat greens like that. I love not my tummy :(

Do you usually use olive oil for cooking veggies? I'm always hesitant to use it. I love cooking things in coconut oil...and so far the family doesn't mind :) I really like the flavor it gives. Plus I know it works well with high heat.

Glad to see you posting again. Hope everything is going well. Let us know if you get another check up update.

Sara said...

I use coconut oil for a lot of veggies, but not really when I do the greens. I have used it once with greens, but Kevin wasn't a big fan. He usually complains about the coconut flavor whenever I use it, though. I don't really ever notice it anymore, just used to it now I guess. But since the greens are cooked with low heat, olive oil seems to work really well while giving them a good flavor. Butter is awesome with them, too... but I can't have that now. :( Hopefully in a month or two Bristol will be able to handle butter and the harder cheeses, at least. We'll have to see.

The Voogts said...

Yeah, butter is good too :) I think I did a good 6 months with Abram for the reflux. So exciting to eat it again. Have you considered trying ghee? It's so easy to make. Maybe she could tolerate that?

I still use EVOO once in a while too...and when roasting vegetables. It's just easier and tastes so good!