How to Cook and Serve Collard Greens

Cooked Collard Greens

One of my favorite vegetable dishes is collard greens. There are several health benefits to eating collard greens such as getting beta-carotene, vitamin k, vitamin c and antioxidant. Often referred to as "greens", it is known to help prevent certain types of cancer and anti-inflamatory diseases. My mother was an awesome cook and here is her recipe for cooking one of my favorite foods.

Things You'll Need

• Collard Greens (1 bunch
• Fat Back (i.e. Bacon with rind)
• Water
• 2 Red Peppers (washed)
• 1 tsp Salt
• 1 tsp Pepper
• 1 Tblsp Sugar
• 2 Whole Red Peppers
• Cutting board
• Large pot
• Knife

Instructions

1. Wash the collard greens leaves 3 or 4 times, especially if they came straight from the garden. It is important to remove the insects and sand that might be hanging on for dear life.

2. 

   Peel the large leaves apart and away from the head then break off the long white stem.

3. Fry fat back in the large pot. Set aside.

4. Cut the collard greens by placing 3 to 4 leaves together. Roll the leaves into a cylindrical shape, place on cutting board and cut the collards into little ribbon shapes using a slicing motion. Repeat until all of the large leaves are chopped.

5. Transfer collard greens, salt, sugar, and pepper to large pot with fat back. Add enough water to cover the collard greens. Cook on medium heat for 1 hour.

6. Stir occasionally and when collard greens color becomes a darker green and they are tender, add the 2 whole red peppers. Like all good cooks, taste occasionally to see if more salt, or sugar is needed. Adjust accordingly.

7. Serve with white rice, fried or baked chicken, candied yams and cornbread.

8. Enjoy! (Then hit the treadmill!)

Tips & Warnings

• Neckbones, smoked turkey neck and olive oil can be substituted in the fat back step.

Resources

• How to Make a Great Cheesy Spinach and Artichoke Dip
• How to Grill Quick and Tender Bar-B -Que Beef Ribs
• How to Make Sarah's Southern Pecan Pie