So you know what is really sad? The fact that I had never tried collard greens before this year. But it’s okay, I’m making up for lost time with these leafy edibles! I’m digging these babies so much, they are almost replacing my ultimate love for kale. Like most greens, you can enjoy them in various ways. For me, sautéing collard greens is the way to go, cutting the bitterness and bringing out their unique flavor.
6 collard greens
8 red potatoes (or enough to fill a large cookie sheet)
1/2 onion, diced
3 porchini mushrooms, chopped
1 can of black bean
1 can of hominy
3 tbsp Braggs
3 garlic cloves, minced
Preheat oven to 375 degrees. Dice potatoes and put on an oiled cookie sheet.
Sprinkle fresh herbs, such as basil and rosemary on top. Cook potatoes till brown and tender.
While potatoes are cooking – saute oil, onions, mushrooms and garlic cloves. Add collard greens.
After a few minutes, put black beans and hominy in as well. Add a splash of Braggs for flavor and more basil and rosemary. Once potatoes are ready, toss the potatoes on a plate – adding the beans and greens!
Have you tried collard greens before? If so, what is your favorite dish to use them in?