5. fresh collard greens. Stewed Collard Greens with Tomatoes. In the south-eastern part of Nigeria, pumpkin leaves (ugu) are widely used in this recipe which is known as Edikang Ikong in Efik language. After a few stems are removed from the leaves, roll them lengthwise, similar to a cigar shape. Oh yeah this was Fabulously Delicious!!!! Occasionally, turn greens over to let leaves at the bottom of the colander dry. Be careful not to brown the onions. Fat: How Can You Tell The Difference? Add the diced tomatoes. Sorry, your blog cannot share posts by email. All Rights Reserved. Use the extra time on a weekend to pre-cut and thoroughly wash the greens. Post was not sent - check your email addresses! 2. Ingredients Directions Roll collard leaves in to a large bundle. Check your inbox or spam folder now to confirm your subscription. Serves 2. These days, it’s normal to see a large bag of shredded collard greens in my refrigerator. Simply serve them with a hunk of buttered wheat bread for brunch. 6 %, lbs collard greens, stems and leaves finely shredded, kosher salt & freshly ground black pepper. Once the greens are cleaned ahead of time, the steps from prepping, cooking, to serving are done in six minutes. Can’t wait to try it! Add sugar and vinegar; cover and cook 3 minutes or until wilted. 2 bunches organic collard greens cut into 2 inch strips. When any of these systems are compromised, the risk for cancer significantly increases. Directions 1 tbsp. Place greens in a colander to drain and dry for at least an hour. In our instant gratification culture, Stir-Fried Collard Greens has a place in comfort Southern cuisine made healthy. Repeat until the water is clear in the bowl and without grit or dirt (a minimum of three times). Fold into an omelet. Please check out my sponsorship and disclosure policy page for more details, Your email address will not be published. 1. Keep them coming! Sauté Collard Greens with Tomatoes. Simple, delicious and naturally gluten-free. I continue to get excited about preparing the foods that I really enjoy, in a healthier way. Stir-fried greens are usually served as breakfast or lunch in my household. It’s a logical evolution, because the fresh taste of these quick, garlicky greens is quite addictive. With this technique, its versatility expands, such as serving them with any meal of the day. 4. Mix them into scrambled eggs. 1/2 tsp. When the skillet is hot, add the onions and quickly stir until translucent. Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes. A good alternative to collards rather than the traditional soulfood recipe. [Or: What NOT to say to a fit girl!]. Ingredients 1 tbsp. Gradually, they’re replacing my other comfort dish of slow simmering greens. Collard greens are easy to digest and are high in vitamin A, C and calcium. Serve hot with your favorite meal. Serve this healthy salad as a main, starter or as a side dish Read More. Chipotle’s Viral Ad Aims to Rebrand Fast-Food: Manipulative or Business-as-Usaual? In the second to last rinse, add a dash of white vinegar to the water to disinfect greens. See photo illustration no. After wards, place the greens in a tightly sealed bag. Collard greens are nutrient-rich containing vitamin A, C, K, B, especially niacin. 4. Traditional African-American households serve collard greens slowly simmered with vegetables, pork, or smoked turkey. harissa (or a spice mix of crushed red pepper, smoked paprika, chili powder, and cumin) It’s fresh food fast. Enjoy in a fish taco. 1 to 2 plum tomatoes; diced* Total Carbohydrate Add olive oil to a heated non-stick pan, and then add garlic and sauté until fragrant about a minute. We had sautéed collard greens last and enjoyed them immensely. Like green eggs and ham for breakfast? Depending on the time of year, a teaspoon of sugar sweetens the pot. Sautéed Collard Greens with Tomato and GarlicSimple, delicious and naturally gluten-free. Remove the bay leaves, … Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes. Add the greens, season with salt and pepper and toss to wilt. Save my name, email, and website in this browser for the next time I comment. Your recipe adds a new ingredient, Tomatoes. Slice into one inch ribbons. Add the garlic and harissa spice mix and stir for less than 15 seconds. Keep them recipes coming. The wide, tender dark green leaf is what’s needed for this recipe. Heat olive oil over medium heat. Add greens; sauté 2 minutes. Maybe for New Years, you’ll show me a recipe for “Chitterlings”? Try making your own version by serving stir-fried greens with fried eggs. 745. Using a knife, cut and discard the long tough light green stem by cutting on both sides. This is a dish popular in the southern US states and originally comes from Africa. Stir in tomatoes and cook for three minutes while stirring, Then add in collard greens and stir-fry for ten minutes, or until wilted and tender. I decided to prepare it without the butter and it was still very tasty. *Recommend using fresh summer tomatoes and use canned in the winter. Sea salt and fresh black pepper; to taste. Sweeten them with fresh tomatoes, sundried tomatoes, roast red peppers, or pappadew peppers. 5. Slice less than an eight-inch width, really thin. Adding this delicious superfood to your diet will promote good health.

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