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Collard Greens
Servings = 4 | Serving size =about 1/2 cup greens
This recipe can be multiplied by 2,3,4.
Leftovers are fair.
| 1 tsp | grapeseed oil |
| 1 medium | white onion |
| 1 lb | fresh collard greens |
| 2 Tbsp | pure maple syrup |
| 1/8 tsp | salt |
| 1 tsp | unsalted butter |
Heat the grapeseed oil in a large skillet over medium heat.
Add the white onion and cook slowly for about 20 minutes until the onions are translucent. Stir frequently.
While the onions are cooking, wash the collards well and slice into 2 inch squares.
Add the collard greens to the pan with the onions and toss. As they begin to wilt, add the pure maple syrup, salt and butter.
Cook until the collards are hot and wilted, but not to the point that they begin to lose their bright green color.
Nutrition Facts
Serving size: about 1/2 cup greens | Servings 4
Calories 103 | Calories from Fat 23
Amount Per Serving (% Daily Value)
Total Fat 3g (4%) | Saturated Fat 1g (4%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 3 mg (1 %) | Sodium 101 mg (4 %)
Total Carbohydrates 19g (6%) | Sugars 3g
Dietary Fiber 5g (20%) | Protein 3g
Vitamin A 153% | Vitamin C 73 % | Calcium 18% | Iron 2%
Vitamin K 583 mcg | Potassium 295 mg | Magnesium 17 mg
"But I have never tasted meat, Nor cabbage, corn nor beans, Nor fluid food on half as sweet As that first mess of greens."
-James T. Cotton Now, American poet
The refrigerator light goes on...
Okay, so you don’t think that you like collard greens.... Being from the South, I was supposed to like greens growing up but I didn’t. It wasn’t until I learned about food that I came to love them.
That said, collards have to be complemented with other flavors to activate the taste buds. Without a little salt, they are nothing. But I think that it is the pure maple syrup that makes this recipe so fantastic. Honey will work fine and give a more flowery flavor. The combination of salt, bitter and sweet tastes releases the true flavor of the greens.
