Collard greens are a staple of southern cuisine and also popular in Tanzania, Kenya, Brazil, and the Kashmir valley.
In the USA, they are typically seasoned with smoked and salted meats as well as onions, vinegar, salt, pepper, and sometimes a bit of sugar. Collard greens are typically one of the most affordable cruciferous vegetables on the market in America.
In Tanzania and Kenya, they are traditionally served with a maize flour cake.
Fresh collard leaves can be stored for 2-3 days. If collards are cooked and then frozen, they can be kept for much longer.
Eating collard greens and black-eyed peas on New Year’s is said to bring good fortune and wealth in the coming year.
For a low-carb option, swap out bread and use collard greens as a wrap for your sandwich.
Stir a handful of collard greens into your next soup recipe for additional bulk and satiety.
Adding a small amount of oil to your collard greens helps your body fully absorb the nutrient content offered by this vegetable.
We highly recommend cooking collard greens in bacon fat for an authentic and flavorful side dish.
Serve collard greens with cornbread, mac and cheese, and fried chicken for a delicious and southern-inspired meal.
For a comforting one-pot meal, sauté onions and garlic in a soup pot. Add several ham hocks and sliced ham along with water and apple cider vinegar. After the mixture has come to a boil, add 1.5 - 2 pounds of collard greens and bring mixture to a simmer for 1.5 - 2 hours. Add salt and pepper to taste and serve as is, or with cornbread.
Collard greens are an excellent source of vitamin K, vitamin A, and vitamin C.
This leafy vegetable is also high in fiber and can help prevent constipation and promote a healthy digestive tract.
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