A Lesson in Collard Greens

My CSA box last week contained a wide variety of greens: spinach, bordeaux spinach, herbs, kale and collard greens. Collards, a member of the cabbage family and intensely popular in the south, are not a vegetable I’d knowingly encountered before. Apparently Iowa is not suited for growing collards, even though they are a cold tolerant veggie. (Twenty below is unlikely to suit any vegetable…)

The first step in solving a problem is admitting that you have one. I was totally ignorant on how to cook collard greens. I was a bit scared and not sure if I’d like them. All the recipes I was locating on the net were calling for cooking the collards with ham or bacon. Since I wasn’t willing to do this, I asked my culinary lifeline…MOM! Even though she’s not a southerner (unless southern California counts) Mom was able to tell me that you can cook collards just like spinach.

Collard greens with parmesan and walnuts
Collard greens with parmesan and walnuts

Empowered, I washed and cut the shload of collard greens I received. I recently cooked up some swiss chard, so I decided to do the collards a similar way. I sauteed onion and garlic in a mixture of butter and olive oil, salted, and added the chopped collards. It was actually looking pretty good, but as I plated up the green goodness it needed something more. In a flash of brilliance (see how quickly I progress) I sprinkled shredded parmesan on top, then finished it off with some chopped walnuts.

It was so yummy! I became a fan of collard greens today. Who would have thought? Maybe there is a southern lady in me. Now all that’s missin’ is some black eyed peas!

Published by kitchenkungfu

Writer, Toastmaster and tireless champion for the benefits of a ketogenic diet!

5 thoughts on “A Lesson in Collard Greens

  1. Now, I did mention it would be good to top the greens with some cheese – ask Bob – everythings better with cheese on it. Looks so good – will have to get some soon. \o/\o/

  2. And I forgot to mention that I squirted some lemon juice on them, too. I think that made a big difference. I agree with Bob on the cheese thing.

  3. Those look really good! They are a far prettier green than the collards I’ve seen that get cooked to death.

    How long did you cook them?

    1. Not very long – about the same time frame as the chard I did, maybe ten minutes or so. They were still a little crisp on the center stalks and not overly wilty.

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