Recipe courtesy of Wonderland Gardens
Collard greens are one of the healthiest vegetables you can eat, but you don’t have to cook them in bacon fat to make them taste good.
1 bunch Collards, locally grown
1 medium to large Red Onions
3 large clove Garlic
2 Bell peppers
Cayenne Pepper (to taste)
Grape Seed Oil
Wash greens in cold water and remove large stems. Cut greens in julienne fashion (¼ inch size stripes). Cut onions, garlic and peppers into small size and cook on medium heat for about 5 min. with top on. Put greens in and cover with lid. Cook for 15 to 20 min. then remove the top allowing the water condensed to run back into the pot. Stir ingredients and replace the top. Cook for 15 to 20 more minutes. The key to the greens not burning is using the water from the greens to provide the moisture for them to cook. Add sea salt and cayenne pepper to taste.
Enjoy leafy greens 4-5 times per week for optimal health.
Collards are of the same plant family as broccoli and brussels sprouts, which puts them among the healthiest vegetables you can eat. This nutritional powerhouse is loaded with disease-fighting beta-carotene and offers respectable amounts of vitamin C, calcium, fiber and protein. A steady diet of collard greens will lower your cholesterol and reduce your risk of heart disease and cancer.
Money-saving tip: At the grocery, seek out what’s local and in season. Produce can be expensive, but it will cost 50% to 75% less if it hasn’t been shipped from another hemisphere.
Fun Facts: Traditionally, collards are eaten on New Year’s Day (along with black-eyed peas and cornbread) to ensure wealth in the coming year. In 2011, collard greens became the official leafy green of South Carolina.
Festivals and Events: The Atlanta Collard Greens Cultural Festival (September) celebrates the African-American community with cooking demonstrations, arts and crafts, live music, a farmers market, and activities for the whole family, all designed to promote healthy living and encourage everyone to “eat mo’ greens.”