SAUTéED COLLARD GREENS WITH RAISINS º
Serves 4.
Ribbons of collards are combined with plump raisins, crunchy almonds and a splash of vinegar in a side that's swift and easy enough for any day of the week.
1/4c. slivered almonds
1 tbsp. olive oil
11/4 lb. (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
1/2c. raisins
2 tsp. white-wine vinegar
Directions
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet and toast until golden, about 8 minutes. Set aside.
In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat and stir in vinegar. Serve sprinkled with toasted almonds.
Nutrition information per serving:
Calories161Fat8 gSodium25 mg
Carbohydrates22 gSaturated fat1 gCalcium178 mg
Protein5 gCholesterol0 mgDietary fiber5 g
Diabetic exchanges per serving: 1 vegetable, 1 fruit, 1½ fat.
MINESTRONE WITH COLLARD GREENS AND WHITE BEANS
(Serves 4)
The tasty trio of onion, garlic and tomatoes forms a quick foundation of flavor for this vegetarian soup -- no need for meat-based broths or cream. The greens' slight bitterness plays nicely against the creamy beans and sweet tomatoes.
1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and ground pepper
2 tbsp. tomato paste
1 lb. (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
1/2tsp. dried thyme
1/4tsp. red-pepper flakes
2 (19-oz.) cans white beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes in juice
Grated Parmesan, for serving, optional
Directions
In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
Place1/4of beans in a bowl and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.
Nutrition information per serving:
Calories350Fat5 gSodium800 mg
Carbohydrates60 gSaturated fat1 gCalcium334 mg
Protein22 gCholesterol0 mgDietary fiber17 g
Diabetic exchanges per serving: 4 bread/starch, 1½ lean meat.
BRAISED COLLARD GREENS
Serves 4.
This quicker take has as much deep flavor as traditional long-simmering recipes. Serve with a skillet cornbread to soak up the tasty "pot likker."
1 smoked ham hock (about1/4lb.)
3 lb. (about 4 bunches) collard greens, stalks removed, leaves cut into 1-in. pieces
3 tbsp. white-wine vinegar
Coarse salt and ground pepper
Hot sauce, for serving, optional
Directions
In a large pot, combine ham hock, collard greens and 8 cups water; bring to a boil. Reduce to a simmer and cook until collards are very tender, 45 minutes to 1 hour.
Remove ham hock and discard. Add vinegar and season with salt and pepper. Serve collards with their broth and, if desired, hot sauce.
Nutrition information per serving:
Calories86Fat2 gSodium103 mg
Carbohydrates14 gSaturated fat0 gCalcium367 mg
Protein7 gCholesterol4 mgDietary fiber9 g
Diabetic exchanges per serving: 3 vegetable, ½ fat.