Collard Greens

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.

Wash and drain a pound of fresh collard greens

Roll the greens and slice.

Roll and slice the collard greens.

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.

Cook covered for 30 – 40 minutes over medium heat.

Serve warm.  Cookie says you can’t have collard greens without cornbread which does make a nice combination.

Delicious, nutritious collard greens.

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!

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