Some people associate collard greens with hearty, soulful Southern cooking. Collard greens are rich in vitamins and nutrients, and like other cruciferous vegetables, they are filling and satisfying. However, recipes that call for large amounts of oil, ham or bacon add unhealthy calories to the finished product, and traditional slow-cooking methods boil many of the nutrients out of the vegetable. To prepare collard greens in a way that maximizes their health benefits, boil or simmer them just long enough to eliminate their natural bitterness.
Step 1
Quick-boil collard greens before adding them to salads, casseroles or stir-fries. Cut the leaves off of the thick spines, and discard the spines. Submerge the leaves in boiling water, and stir them occasionally. Keep an eye on the color. Don't cook the leaves long enough for them to start to blanch.
Step 2
Remove a leaf from the water after four or five minutes. Sample the flavor. If the juice is sweet, the greens are cooked; if the juice is bitter, they need more time. When the greens are done, drain and rinse them in cold water to stop the cooking process. Squeeze them dry, and chop them as desired.
Step 3
Simmer collard greens to create a flavorful side dish. Pour 1 inch of water, broth, wine or other cooking liquid into a skillet. Bring it to a boil. Reduce the heat and let the liquid calm to a gentle simmer. Remove the spines from collard greens. Chop the leaves into fine strips.
Step 4
Immerse the strips in the simmering liquid. Cook them for two or three minutes, stirring constantly. Taste-test them for sweetness, and watch the color to make sure they are still bright green. Chopped collards will cook faster than whole leaves, so simmering them is quicker than boiling.
Step 5
Remove the greens from the heat when they are done. Drain the excess liquid, and transfer the greens to a mixing bowl. Add spices, salt or dried fruit, depending on what flavor you are creating. Serve them hot.
Tips and Warnings
- To cook collard greens in oil, first boil them for 15 to 20 minutes. Then saute them slowly in olive oil. Add minced garlic, salt and pepper during the final minutes of cooking.
Things You'll Need
- Broth, wine or other liquid
- Spices, salt or dried fruit
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