Guest guest Posted January 31, 2001 Report Share Posted January 31, 2001 Healthy Collard Greens Depending on the size of the bunch figure to feed about 3 people with one bunch. Wash and cut the stems from one bunch of collard greens. Cut the leaves completely in two along the stem line. Layer the half leaves and cut them crosswise in strips about 1 inch wide. In a pot large enough to hold your cut greens bring 1 cup water to a boil. Add one vegetarian bouillon cube. Boil to dissolve. Add the greens and cook for 7 to 10 minutes or until tender. Drain the bouillon (but reserve it for use in soups or brown sauce/gravy). Serve the collards with vinegar or an Italian dressing. A few words on collards. This green does not contain oxalic acid as many greens do such as spinach, chard and beet greens. Oxalic acid binds to the calcium and iron in those greens and you cannot absorb them. Greens are also good sources of vit.C. Collards are a mild flavored green which may appeal to your family even if they turn their noses up at spinach or mustard greens. Kale is also a good " starter " green for those who think they dislike cooked greens. Just don't over cook them as they loose their color, texture and nutritional values. Quote Link to comment Share on other sites More sharing options...
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