COLLARD GREENS
Cruciferous edible green also grown as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain and in Kashmir. In the US, I read that
traditionally, collards are eaten on New Year's Day along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money.
Excellent source of calcium, vitamins A & C; also believed to have anti-viral, anti-bacterial and cancer-fighting properties
Good for:
Nervous system
Respiratory system
Skeletal system
Urinary system and all glands
Osteoporosis
Colon disorders
Arthritis
Cancer
If it gives you upset stomach or causes bloating and gas, you may lack
Alaphagactrosidase, an enzyme that breaks down certain complex sugars. Add
these vegetables gradually so your system can tolerate them. Start with half a
cup 2x/wk and increase. Beano (a product that provides the missing enzyme)
may help, and can be found in health food stores.
EASY COLLARD GREENS, BRAZILIAN STYLE:
Finely chop ½-1 lb collard greens (between 8 and 16 leaves, more or less),
discarding dry ends of stems. Chop leaves and stems; the stems are edible and
delicious if chopped finely. If they are in big pieces (1/2” or longer) they are
tough and too fibrous to chew.
Heat 1-1 ½ tablespoons olive oil on medium heat in a large saucepan or wok.
When the oil begins to turn very green and gets a little thicker, looking sticky on the pan but not smoking*, add collards and garlic. Toss until bright green and tender-crisp, about 3-5 minutes.
A VARIATION:
Collards are also delicious slow-simmered with chopped tomatoes, chicken stock, and sausages, bacon or pork.
Chop:
*A few dientes garlic
*Collards (can be chopped less finely, since they will cook longer)
*2 tomatoes
1 tablespoon olive oil
1-2 cups stock, or water and a bouillon cube. ( I like Rapunzel’s sea salt and
herbs, which can be found at Whole Foods)
a few strips of bacon or 2 chicken sausages
To prepare:
Heat olive oil in a wok. . When hot, add sausages. Brown. If you are using bacon,
skip the olive oil (unless it is turkey bacon, which has very little fat). When meat
is browned and almost cooked, throw in collards and garlic. Toss well to coat; let
cook until wilted. Add tomatoes & stock and let simmer, covered, about 20
minutes for flavors to meld.
I love to chop a handful and throw in with lentils, in any soup, or even in a
smoothie! Alex chops them and throws them in his omelettes.
*Do not let the olive oil begin to smoke- this means it is too hot and the flavor will
suffer. If you want to cook the collards at high heat, use an oil with a higher
smoke point, like safflower or avocado oil. Whenever possible, use an oil that has
been expeller-pressed.
(Some interesting info about different kinds of oils and what happens when they
are heated can be found here: http://www.marksdailyapple.com/oil-fat-overheat-
smoking-point/ )
SOURCES/FOR MORE INFORMATION:
http://en.wikipedia.org/wiki/Collard_greens
Prescription for Dietary Wellness, by Phyllis A. Balch & James F. Balch
