Collards are exceptional anti-cancer greens. They are full of anti-oxidants, anti-inflammatories, and sulfur-containing nutrients that help the body ward off cancerous changes in the breast, prostate, bladder, colon and more.
I read in Maria Baez Kijac's fascinating book, The South American Table, that collard greens are the traditional side dish to serve with feijoada, the Brazilian black bean and meat dish. I used the same simple technique on New Year's Day, and served the collards with hoppin' john — black-eyed peas and brown rice. An excellent combination.
If you find collards at the market, pick them up and try this simple recipe. If you don't like soft mushy greens, it will be a revelation.
Collard Greens1 bunch collard greens
2 tbsp olive oil
1 clove garlic
1/4 tsp salt
1/8 tsp pepper
Wash the greens and cut out the heavy stems. I do this by placing the leaf flat on a board and cutting down each side of the stem with a long knife. I then cut the leaf through at the top to make two half-leaves. I threw the stems in the compost. Although they can be cooked and eaten, this dish is best with just the leaves. Roll a few half-leaves into a cigar shape, and cut them across in fine slices. You will get thin ribbons of greens.
When you are ready to eat, warm the olive oil in a wide pan over medium heat. Using the flat side of your knife, mash the garlic on your cutting board with the salt and pepper. Stir it into the warm oil, then add the collards and cook for a couple of minutes, stirring. Cover, reduce the heat to low, and let simmer, stirring occasionally, 5-10 minutes until the greens are done to your liking. They will retain their shape, and are best with a slight crispness. Taste for seasoning and serve immediately.
Serves 2-4
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