Why Collard Greens Deserve a Place on Your Plate
Collard greens - a vegetable that represents the soul of Southern cooking. Try to think of a meat and three or soul food restaurant without collards coming to mind. If it’s on the menu, I’m ordering it. And while I’ll publicly profess my love for these leafy greens on any given day, I admit that I don’t cook them often enough in my own kitchen. But I’m here to change that! Because collard greens deserve a place on our plates, and here’s why.
1) In Season
In the south, collards are harvested in the winter and are best this time of year. They are in abundance at our local farmers’ market right now, so enjoy them while they’re in season. When shopping for collards, look for leaves that are dark green in color and firm, not wilted or tinted yellow and brown. Also, remember to thoroughly clean your collards before cooking them. Put them in a clean, empty sink and wash them with cold water to remove any grit and debris. If you’re not planning to use your collards right away, do not wash them. Instead, store them in a plastic bag or air tight container for up to 4-5 days in the refrigerator.
2) Nutritious
Does anyone else remember the kale craze that started around 2010? Kale was everywhere, and for good reason! It’s full of many beneficial vitamins and minerals. But don’t overlook collards as a great alternative with just as much nutritional value. Collard greens’ large leaves (like kale) are packed with vitamins A and C. They also have more calcium, protein and iron per serving than kale. Did I mention they’re rich in antioxidants. So, I suppose what I’m saying is, eat your collards like Popeye eats spinach!
3) Versatile
There are a lot of ways to cook collards. I imagine most people, like myself, think of cooking collard greens the Southern, soul food way. It’s delicious! The collard greens are cooked low and slow for a long time in pot likker (or pot liquor) - a rich broth that generally includes onion, garlic, spices and a ham hock. Over time, the collards take on a silky texture and are are delectably tender. Outside of that, think of preparing collard greens as you might spinach or kale. You can add them to sautéed garlic and onions until they wilt down and become tender. You could add them to soups, marinade them in a salad, or add a handful to your favorite smoothie.
Now that I’ve got you thinking about collard greens, how about a recipe to go with it? One of my favorite pairings with collards is black eyed peas. This recipe for collard greens with black eyed peas and ham is a simple and easy way to start cooking with these Southern greens. I recommend serving them with a side or cornbread or rice.
Note: Yours truly seems to be having trouble with her recipe cards today, so we’re reverting back to old fashioned text for the recipe! See below and enjoy!
Collard Greens with Black Eyed Peas and Ham
Ingredients
Olive oil or vegetable oil
1 white onion, chopped
1 jalapeno, minced
2 cloves garlic, minced
1 green bell pepper, chopped
32 oz. chicken stock
2-3 15 oz. cans of black eyed peas, rinsed and drained
2 bay leaves
1 ham steak (about 1 lb.), chopped into 1 inch cubes
Red pepper flakes
Kosher salt
Fresh cracked pepper
Creole seasoning, like Tony Charere's
2 bunches of collard greens, washed and ribs removed. Cut the leaves into thin strips.
Instructions
Pour a little olive oil or vegetable oil into a heavy bottom pan or pot over medium heat.
Add the onion, jalapeno, bell pepper, and garlic and saute for 8-10 minutes until the vegetables are tender and the onion becomes translucent.
Add the black eyed peas, chicken stock, and bay leaves and bring to a boil.
Add salt, pepper, red pepper flakes, and Creole seasoning and lower the heat to a simmer.
Simmer for 20-25 minutes. Taste and adjust seasoning as needed.
Add the collard greens and cook on low heat until the leaves wilt and are tender, about 10 minutes.
Add a few splashes of hot sauce before serving.
