Southern Style Collard Greens

[jillmayre]

Makes 4 Servings. This super easy side dish is supposedly the favorite green recipe of Magic Johnson. I don't remember what magazine I got it from -- I think Vegetarian Times... But we have made it over and over again. Always tasty. Freezes well.

2 cups of water or vegetable stock
1/4 - 1/2 cup of diced onion
1 bay leaf
1/2 tsp. ground allspice
2 minced cloves of garlic
1 Tablespoon of worcestershire sauce
2 tsps. of tamari, Braggs or lite soy sauce
1 tsp. of honey
dash of Tabasco

4 cups of chopped fresh collard greens

1 Tablespoon of olive oil
Salt, black pepper, and cayenne pepper to taste

In large pot or Dutch Oven, combine water, onion, bay leaf, allspice, garlic, Worcestershire sauce, tamari and honey. Bring to a boil, reduce heat and simmer 5 minutes. Add collard greens and return to a boil. Reduce heat and simmer, covered, until greens are tender, about 30 - 35 minutes.

Remove pot from heat; cool slightly. Remove bay leaf. Stir in oil; season with salt and the peppers to taste. Serve hot.

Per Serving: 54 cal; 4 grams protein. 3 grams total fat (0 sat. fat, 6 grams carb.; 0 Chol.; 184 mg sodium; 2 grams fiber.

[makedah]

thanks, I'll give it a whirl. I have to act fast because collards are just about out of season.

[makedah]

Thanks again for this recommendation.

I made it last week. It was easy and delicious. I didn't even miss the usual hamhocks. Next time, however, I will either add some more salt (bad girl!) or a splash of vinegar to the greens to give them a bit more "bite." These were really "smooth" which is not quite what I expect from greens -- I'm used to a little more bitterness. (So those of you out there who hate the bitterness of greens would really go for this dish.) [Doh! I just realized that I forgot to add the hot sauce! That's what the dish was missing!] http://www.cookinglight.com/bbs/rolleyes.gif

However, this recipe is excellent. I had a choice between this and Rolled Greens, so I'm glad I tried this one. I'll try it with mustard greens, which I have avoided for years because they were too bitter. I think this recipe will tame them.

[This message has been edited by makedah (edited 05-08-2001).]

[jillmayre]

Glad you liked this recipe. At the table, we usually sprinkle a little hot pepper vinigar over the top of the greens! Forgot to mention that! I like bits of freshly chopped onion on mine as well.