Collard Greens

Collard Greens

collardsQ What’s the best way to cook collard greens so they come out tasting great?

 

When I was growing up in the deep South, collard greens were cooked in a big stock pot with a handful of salt and sugar and ham hocks. They were put on the stove top in the morning to simmer all day long. I always remember this when I think about the simplicity of greens. Kale, chard, watercress, turnip and collard greens are delicate leafy greens that only take about five to ten minutes to cook. 

Bring a pot of water to boil, turn the flame down to a simmer. Add a dash of sea salt then add the greens and let simmer until greens are soft. The leaf should be easy to bite into, not tough.

Ann Gentry

Author: Ann Gentry

Ann Gentry is a chef, restaurateur, food educator and visionary. She opened Real Food Daily in Los Angeles 1993, a totally vegan and organic restaurant that has since spawned another in West Hollywood. Please visit Real Food Daily to find out more about this truly unique restaurant and to learn more about Ann Gentry.

Share This Post On
468 ad
Subscribe to our newsletter and get a free copy of The Vegan Pantry!

Subscribe to our newsletter and get a free copy of The Vegan Pantry!

Join our mailing list to receive the latest recipes, articles, news and updates from VegFamily plus a free copy of The Vegan Pantry. 

You have successfully subscribed! You may download your copy of The Vegan Pantry here: http://www.vegfamily.com/downloads/TheVeganPantry.pdf