August 6, 2011

Braised Collard Greens

Collard greens can be found in cuisines around the world and are a long-standing staple of the cuisine in the southern States. Collard greens are a non-head forming cruciferous vegetable, so a member of the Brassica family originating as a wild cabbage in Asia. The term collard comes from the Middle English term colewort or headless cabbage. Providing numerous nutrients, collard greens are an excellent source of vitamin A, vitamin K, vitamin C and fiber, as well as providing support for the body's detoxification, antioxidant and inflammatory systems. Collard greens are a versatile, milder dark green and though they are delicious prepared any number of ways, braised with bacon and onions might be my favorite. Braised collard greens taste delicious with pumpkin purée, braised lentils and smashed potatoes.

1 bunch collard greens, trimmed and thinly sliced

1 medium red onion, finely sliced

2 strips bacon, thinly sliced

1 clove garlic, pressed or finely chopped

1 cinnamon stick, two inches


salt and pepper

1. Place bacon in a Dutch oven or similar style pan over medium heat. Cook bacon until golden brown, stirring continually to prevent sticking, about 5 minutes.

2. Thoroughly wash sliced collard greens and add to bacon along with cinnamon stick. Cover pan, reduce heat to low and braise greens until tender. Braise greens until tender, 15-20 minutes, stir occasionally to prevent sticking, add slight amounts of water to maintain braising moisture for greens.

3. Once greens are tender, fold in onion and garlic and greens remove from heat.

4. Season to taste with salt and pepper. Serve warm, room temperature or chilled.

Serves 3-4


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