Mostly known as a staple of Southern cuisine, collard greens have actually been a part of the global diet of many people for millenia. That wasn’t a typo – collard greens have actually been around since prehistoric times and have been cooked and eaten through the centuries by the ancient Greeks and Romans, and then on to England and France.
Collard greens are a type of cabbage and a cruciferous vegetable, and as such provide good portions of Vitamins C and K and fiber. They’re also really easy to incorporate into your diet, since collard greens can be prepared in a variety of ways and also work as both a side and as an ingredient in a dish.
How to Cook Collard Greens
Collard greens do require a little bit of prep work before cooking. Always start by washing your collard greens thoroughly by soaking them in a bowl of lukewarm water with a sprinkle of salt. Use your hands to gently scrub the leaves to remove dirt. The next step is to remove the stem of the collard greens. Lay each leaf flat and use a knife to quickly cut along each side of the stem. You’ll end up with two separate leaves. And now you’re ready to cook!
How to Saute Collard Greens
Heat oil over medium high heat in a skillet. Add two cloves of minced garlic and cook until garlic is cooked (10-15 minutes), making sure to stir frequently so that it doesn’t burn. Add collard green leaves and toss in oil to ensure that each leaf is covered. Stir and toss collard greens frequently to avoid burning – only about 2 minutes. Leaves should be only slightly wilted when finished cooking. Add salt and pepper to taste, and finish with a drizzle of apple cider vinegar.
How to Roast Collard Greens
Preheat oven to 425 degrees Fahrenheit. In a large bowl, mix large collard green leaves with 1 Tbsp of olive oil, lemon juice squeezed from half a lemon, 1/2 tsp of salt, and a slight dusting of red pepper flakes. Use your hands to toss the leaves and make sure they’re completely covered in the mixture. Once they’re coated, spread leaves out on a baking tray and bake for 8-10 minutes or until slightly crunchy. Let cool after you take them out of the oven. Once cool, roasted collard greens make a great snack (sort of like kale chips) or you can serve them as a dinner or lunch side dish.
How to Braise Collard Greens
Start by cutting the collard greens into strips. You can roll the leaves lengthwise and cut long 1″ strips, or just lay the leaves flat in a stack and make long slices down the length of the leaves. Add oil to a deep saute pan and heat over medium high heat. Dice half of a medium onion and add to oil once heated. Cook until the onions are fully cooked through and translucent. Add collard greens and cook them until they begin to wilt, moving the leaves around frequently. Once wilted, add 1 cup of vegetable broth. Lower heat, cover, and cook for 40 minutes. Finish by uncovering the skillet, increasing the heat again to medium high heat, and letting the liquid boil down. Top with salt, pepper, and a squeeze of lemon to taste.
