Healthier Than Ever Collard Greens
I happened to catch a cooking segment on Rebecca Regnier’s Full Plate. Rebecca’s guest, Earleen Belcher – now known as Queen Cookie – dished up some delicious looking collard greens during the cooking segment of the show.
Watching Queen Cookie prepare the collard greens gave me the motivation I needed to try something new. Not only are collard greens delicious, they are a powerhouse food that provides an abundance of antioxidants and loaded with are anti-inflammatories. I could easily add them to my ‘superfoods’ list.
Easy Fresh Collard Green Recipe
I modified Cookie’s recipe slightly. Here’s what I did to make a delicious collard green dish:
Start with a pound of collard greens. Break off the stems, wash them thoroughly, and place in a colander to drain.
Roll the greens and slice.
Place in a large sauce pan. Add two cans of fat free chicken broth, a chopped onion, a tablespoon of olive oil, a clove of garlic (minced), salt, pepper. Cover and cook over medium heat for 30 – 40 minutes.
Serve warm. Cookie says you can’t have collard greens without cornbread which does make a nice combination.
I almost hate to admit that this is the first time I’ve tried collard greens, but it won’t be the last. They were inexpensive to buy. I bought a full pound for $.99. As you can see, they are easy to cook. Having a vitamin-loaded veggie to serve that isn’t broccoli or green beans was a treat. I’m anxious to try them on the rest of the family!