Monday, December 9, 2013

Sauteed collard green

I don't know if I ever posted this recipe before. But it's SO good, I just have to. And it's so easy and fast and so good for you too. If you like any kind of greens, you'll like this.

You just go out in the garden, or to the farmer's market, or the store, and gather a bucket of collard greens. Take them inside to the kitchen and wash them real good. I just stick them in the salad spinner to get all the water off. That's about the handiest kitchen gadget ever.

Then take about half an onion, chopped up. And about 5 cloves of garlic, chopped up.

Then chop up all the greens. I just take a handful and roll them up and cut that way.

Get your skillet hot and add olive oil. Add your onions and cook a few minutes til soft. Then throw the garlic in. I just stir them up good, then start adding the greens.

I'll add a handful, then some salt and pepper. Stir it all up good. Then add more greens. You know how fast these things cook down.

Get them all in the pan, then turn the heat down to about low, put a lid on, and let simmer about 15 minutes. You might want to check to see if it needs a little more oil. The greens really suck the oil up. But don't put too much in, because once they've had oil, if you add too much, it can get too oily. So be careful.

These are so good, you'll want to have some a few times a week.

You can also do kale a similar way. I do the same thing with the onions and garlic. But I add chopped walnuts and dried cranberries. Cook til tender, then add kale. Talk about some good eatin' right there! I took some to the community dinner a few weeks ago and they were all eaten up.

So go out to the garden and try some soon. You'll like, I bet.


Betty Ann said...

Yum!! Greens are the free vegetable of the week! We have collards, red kale, dinosaur kale, broccoli rabe, mustard, and lettuce in the garden right now. I love to go pick dinner! Your recipe is much the way we make collards. I love to sauté Kale and sweet potatoes. Another free vegetable experience. Cube the sweets and sauté with onion and garlic until tender and toss shredded sautéed kale in. Or just add your wonderful collards to some sautéed sweets!

Your gorgeous greens look spectacular against the Christmas red of your blog background. I love your photography.

Kris said...

Thank you! And I will have to try sweet potatoes this way now. Love them.

Iris Graham said...

Just looking at the pictures and reading your directions makes me hungry!! I'll have to try to grow some greens in my little garden. I could certainly eat them several times a week! I like the sweet potato one, too.

Kris said...

Mom, I'll try to remember to bring you some tomorrow. Call me to remind me, ok?