a good reason to give kale a rest

A Good Reason to Give Kale a Rest

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Collard Greens Basics

Move over, kale; the collard greens are coming. Collards are a staple in

many Southern dishes and add healthy nutrients to any meal.

Traditionally, collards are paired with ham hocks and other pork for

flavor and richness, but we have plenty of delicious vegetarian

options.

In Season: The peak season for collard greens is January through

April, though many supermarkets carry them year-round.

What to Look For: Choose collards with deep-green leaves. Avoid

those that are limp or have yellow spots. The smaller the leaves, the

more tender they will be.

How to Store: Wrap unwashed collard greens in damp paper towels

and place in a plastic bag in the refrigerators crisper drawer. Stored

like this, your greens will keep for up to five days. Wash thoroughly

before cooking.

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Related: 14 New, Lighter Comfort Food Ideas

Collard Greens with Bacon

This is a classic recipe for collard greens, where theyre braised with

bacon and onion and brightened with a splash of cider vinegar. For

maximum flavor and tenderness, cook the greens a few hours in

advance, store in the refrigerator, and reheat them just before serving.

2 bunches collard greens, stemmed

2 teaspoons vegetable oil

1/2 red onion, sliced

3 slices bacon, cut crosswise into 1/4-inch strips

2 tablespoons cider vinegar

1 cup homemade or low-sodium store-bought chicken stock

1. Working in batches, stack greens; cut crosswise into 2-inch-thick

strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a

large bowl of cold water; swish to remove grit. Transfer greens to a

colander using a slotted spoon; let drain. Repeat until greens are free

of grit.

2. Heat oil in a very large skillet over medium-high heat. Add onion

and bacon; cook until onions are translucent, about 4 minutes. Add

greens; cook, stirring, until greens begin to wilt and are reduced in

volume.

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3. Raise heat to high; add vinegar. Cook, scraping up brown bits from

bottom of skillet, until vinegar has evaporated, about 1 minute.

4. Add stock; reduce heat. Simmer, covered, until greens are just

tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat

over low heat.

Related: Delicious Desserts in 15 Minutes or Less

Spaghetti with Collard Greens and Lemon

A handful of lemon zest coats the noodles and lends brightness to the

collards in this quick pasta dish. The recipe calls for farro pasta, which

has a complex, nutty flavor, but you could substitute whole-wheat

pasta.

2 Tbsp extra-virgin olive oil

2 cloves garlic, sliced

1/4 tsp red pepper flakes

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1 bunch collard greens (12 oz), ribs removed, thinly sliced

1/4 cup pine nuts, toasted

Grated zest of 1 lemon, plus more for garnish

2 Tbsp lemon juice

Coarse salt

12 oz farro spaghetti

1/4 cup freshly grated Pecorino Romano

1. Heat oil in a large skillet over medium heat. Cook garlic and pepper

flakes until tender, about 1 minute. Add greens and cook, stirring until

tender, about 5 minutes. Remove from heat and stir in pine nuts and

lemon zest and juice. Season with salt.

2. Meanwhile, cook pasta in well-salted water according to package

directions. Reserve 1/2 cup pasta water and then drain.

3. Add pasta to skillet, tossing to coat, and add reserved water to

adjust consistency. Sprinkle with lemon zest and cheese before

serving.

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Minestrone with Collard Greens and White Beans

Collard greens replace the usual kale or spinach in this vegetarian

minestrone soup. In addition to the canned diced tomatoes and

collard greens, other vegetables, such as carrots, cauliflower, celery, or

green beans, can be added.

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

Coarse salt and ground pepper

2 tablespoons tomato paste

1 pound (about 2 bunches) collard greens, stalks removed, leaves

coarsely chopped

1/2 teaspoon dried thyme

1/2 teaspoon red-pepper flakes

2 cans (19 ounces each) white beans, rinsed and drained

1 can (14 1/2 ounces) diced tomatoes, in juice



Grated Parmesan, for serving (optional)

1. 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.

2. Place 1/4 of 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.

Related: 22 Chicken Dinner Recipes in Less Than 30 Minutes

Chicken, Collard Greens, and Sweet Potato Stew

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Hearty but not heavy, this satisfying chicken stew combines dark leafy

collard greens with tender chicken, sweet potato, and brown rice for a

colorful and warming dinner.

2 tablespoons vegetable oil

2 boneless, skinless chicken breasts (8 ounces each)

Coarse salt and freshly ground pepper

1 onion, chopped

1 stalk celery, diced

1/4 cup apple cider vinegar

1 pound sweet potatoes, peeled and diced

2 cups coarsely chopped collard greens

4 cups low-sodium chicken stock

1 1/2 cups cooked brown rice

1. In a heavy-bottomed pot, heat oil over medium-high heat. Season

chicken with salt and pepper and sear until golden brown and cooked

through, about 5 minutes per side. Set aside.

2. Add onion and celery and cook until tender, about 4 minutes.

Deglaze with vinegar, scraping up any brown bits with a wooden

spoon. Add sweet potatoes, collard greens, stock, and 2 cups water.

Bring to a boil; reduce heat and simmer until sweet potatoes are

tender, about 10 minutes.

3. Shred chicken, add to pot, and cook until heated through. Stir in

rice and season with salt and pepper.



Sauteed Collard Greens with Raisins

Raisins add pleasing bursts of sweetness, and toasted almonds add

crunch to sauteed collard greens. To turn this side dish into a

complete meal, toss the greens with penne pasta and add cannellini

beans or chickpeas.

1/4 cup slivered almonds

1 tablespoon olive oil

1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves

thinly sliced crosswise

1/2 cup raisins

2 teaspoons white-wine vinegar

1. Preheat oven to 350 degrees. Spread almonds on a rimmed baking

sheet, and toast until golden, about 8 minutes. Set aside.

2. 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.

Gumbo ZHerbes

Also called green gumbo, this classic Louisiana dish is traditionally

served on Good Friday, but its just as delicious on other occasions. In

addition to collard and mustard greens, use any other greens you like

in your gumbo zherbes: turnip, beet, and dandelion greens; spinach;

watercress; parsley; and arugula.

2 tablespoons vegetable oil

2 ham hocks (about 1 1/2 pounds total), with several 1/2-inch slits cut

into them

1 medium onion, chopped

3 bunches (3 pounds total) mixed collard and mustard greens, rinsed

and chopped

3 cans (14 1/2 ounces each) reduced-sodium chicken broth

2 garlic cloves, minced



1 bay leaf

1/2 teaspoon dried thyme

Coarse salt

1/8 to 1/4 teaspoon cayenne pepper

Cooked white rice, for serving

Cooks Note

After simmering for a couple of hours, the meat is so tender its easy

to shred. Pull it from the bone with two forks.

1. In a large pot, heat oil over medium. Add ham hocks and onion;

cook until onion has softened, about 10 minutes.

2. Add greens; cook, stirring frequently, until wilted, 7 to 9 minutes.

Add broth, 6 cups water, garlic, bay leaf, and thyme; season with salt

and cayenne.

3. Bring to a boil; reduce to a simmer, and cook the gumbo 2 1/2

hours, or until ham hocks are tender and greens are very tender.

4. Remove ham hocks from pot; shred meat, discarding skin and

bones. Return meat to gumbo. Remove and discard bay leaf. Season

with salt, and serve over rice.



Shrimp with Bacon and Collards

In this quick supper, collard greens are braised with canned diced

tomatoes and shrimp, topped with crisp bits of bacon, and served over

rice. Bonus: This easy dish is made in one pan.

Coarse salt and ground pepper

1 cup long-grain white rice

4 slices bacon, thinly sliced crosswise

1 garlic clove, minced

1 medium yellow onion, diced medium

1 can (28 ounces) diced tomatoes

1 bunch collard greens, center ribs removed, leaves sliced crosswise

2 teaspoons extra-virgin olive oil

1 pound large shrimp, peeled and deveined

Hot-pepper sauce, such as Tabasco, for serving

Cooks Note

To prep the collard greens, stack a few leaves, fold them in half



lengthwise, and cut out the tough center rib. Then, with the leaves

folded, slice crosswise.

1. In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice

and return to a boil. Cover, reduce to a simmer, and cook until rice is

tender, about 15 minutes. Remove pan from heat and let stand 5

minutes. Fluff rice with a fork.

2. Meanwhile, in a large skillet, cook bacon, stirring occasionally, over

medium until browned and crisp, about 10 minutes. With a slotted

spoon, transfer bacon to paper towels to drain. Add garlic and onion

to skillet; season with salt and pepper. Cook, stirring occasionally,

until onion is soft, 5 minutes. Add tomatoes and collards; season with

salt and pepper. Cover and cook until collards are tender, about 10

minutes. Transfer to a medium bowl. Wipe skillet clean.

3. In skillet, heat oil over medium-high and add shrimp. Season with

salt and pepper and cook, undisturbed, 2 minutes. Add collard

mixture and cook until shrimp are opaque throughout, 2 minutes. To

serve, spoon mixture over rice and top with bacon and a few dashes

hot sauce.

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BAKING

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PASTA

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yahoo.comA Good Reason to Give Kale a Rest

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a good reason to give kale a rest

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