So, the Mr. decided to plant collards this year. WUUUUT?

I’ve known him more than three decades and never heard him request collard greens for dinner in all that time. Admittedly he hails from the south, but really, collard greens? And they’re growing like weeds!!

He said we’d love them: added bacon, rendered bacon fat, vinegar and hot pepper. Right, we loved them because we couldn’t taste them, When you have to cover up the taste of a vegetable so much that you’ve compromised its healthful benefit, why bother?

Nutritionally, collards look a lot like kale, mustard greens, swiss chard and my beloved spinach. All will be extremely low in calories because of their high water content.

They’re all nice sources of dietary fiber; their rich color indicates a hefty amount of carotenoids (vitamin A). Vitamin K and C are richly prevalent while they also contain folate. Calcium is also present specifically in collards but it’s not absorbable, so we can’t be impressed with that.

With very slight editing from “rhizo_1” from the Gardenweb forum on Houzz, here’s another recipe:

Not to worry about bitter collards. I have a great recipe especially suited for those greens (turnips, kale, collards, rabe, etc.) if they’re a tad bitter:

Put a clean brick in the bottom of a large pot, fill with your choice of freshly cut greens, and cover with water. Bring to a boil. Dump the water and repeat two times. On the third boil, add slab bacon, if desired, and S/P to taste. I like a bit of vinegar in the water, too.

After the water comes to a boil for this third and final time, drain the pot of water and greens……and eat the brick.

Greens of ALL sorts are healthy diet additions. Pick the ones you enjoy and eat them to be well.


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