They combine the nutritional qualities of cabbage (anti-cancer, good estrogen pathways, excellent for colons) with the ease of preparation of all leafy greens.
And they have a wonderful texture when cooked. They hold their shape yet become soft, unlike spinach and chard and mustard greens which dissolve into green mush.
Larry likes collards because they are sweeter than other greens. (It's subtle, but give it a try and see what you think.)
We grew collard greens in our winter garden, but I let them flower because white-crowned sparrows enjoy nibbling their yellow flowers, and I wanted the sparrows occupied so they would not nibble my alyssum and other flowers. It was a partially successful experiment.
So I buy our collard greens at the Hollywood Farmers Market. This is the simple way I cooked collard greens the other night. I served them with leftover rice and zucchini. It was a filling and healthy meal.
Collard Greens
1 bunch collards (3/4 lb)
1 tbsp olive oil
3 cloves garlic, chopped
2 tbsp water
salt and pepper
Wash the collard greens and tear out and discard any woody stems.
Cut the leaves in this way: stack a few leaves, roll them into long cylinders, then cut crosswise into 1/4 to 1/2 inch strips.
Heat the olive oil in a large pan over high heat. Sauté the garlic 30 seconds until lightly browned. Add the collard greens, stirring constantly. If there are too many for your pan, cover the lid and let them cook down a little before adding more. Pour the water over top, cover, and cook 2 more minutes. They will be tender but will still hold their shape.
Season with salt and pepper to taste.
Serve immediately.
Serves 2-3
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