To prepare remove leaf from thick center stem. Discard the stem. Thoroughly wash each leaf. Sautee with olive oil and seasonings of your choice over medium heat for a healthy side dish.
Steam for 20 minutes, cool and add ground beef, rice, and other veggies, cover in tomato sauce and bake at 350 for 30 minutes for a tasty main course.
Collards are high in fiber, beta karotene, and calcium.
Try this yummy soup with your collard greens:
WHITE BEAN SOUP WITH SAUSAGE & LENTILS:
Ingredients
- 1 package (12 ounces) frozen sausage, thawed and crumbled
- 1 medium onion, chopped
- 1 bunch collards, finely chopped
- 2 cans (15.5 ounces each) cannellini beans, drained, rinsed, and slightly mashed
- Coarse salt and ground pepper
- 1 tablespoon red-wine vinegar (optional)
- 8 slices toasted French bread (optional)
Directions
- Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
- Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 7-10 minutes or until collards are tender. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.
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