So you know what is really sad? The fact that I had never tried collard greens before this year. But it's okay, I'm making up for lost time with these leafy edibles! I'm digging these babies so much, they are almost replacing my ultimate love for kale. Like most greens, you can enjoy them in various ways. For me, sautéing collard greens is the way to go, cutting the bitterness and bringing out their unique flavor.
Ingredients
6 collard greens
8 red potatoes (or enough to fill a large cookie sheet)
1/2 onion, diced
3 porchini mushrooms, chopped
1 can of black bean
1 can of hominy
fresh basil/rosemary
3 tbsp Braggs
3 garlic cloves, minced
oil
Directions
Preheat oven to 375 degrees. Dice potatoes and put on an oiled cookie sheet.
Sprinkle fresh herbs, such as basil and rosemary on top. Cook potatoes till brown and tender.
While potatoes are cooking - saute oil, onions, mushrooms and garlic cloves. Add collard greens.
After a few minutes, put black beans and hominy in as well. Add a splash of Braggs for flavor and more basil and rosemary. Once potatoes are ready, toss the potatoes on a plate - adding the beans and greens!
Have you tried collard greens before? If so, what is your favorite dish to use them in?
I'm ashamed to admit that I've never cooked them - bad chef - bad
ReplyDeleteyummm I looove me some collards!!!! this is a good looking recipe Kate. Beans & greens combo is one of my favs!
ReplyDeletecollards also make great wraps! you can fill them with hummus, lentils, feta cheese, etc. so good!
ReplyDeleteI don't even know what collard greens are! Wow, from one veggie lover to another, that makes me really sad. But I guess that just gives me all the more reason to try out this recipe huh? It does definitely look really good. The pictures are beautiful too, I love that rustic wooden table top contrasted with the leafy greens.
ReplyDeleteThis looks so pretty and is making me hungry!
ReplyDeleteLooks so good! I love collard greens, as well as everything else in that recipe!
ReplyDelete