Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"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.

Grapeseed Oil and Cholesterol

A study published in 1990 in the Journal of Arteriosclerosis showed a remarkably beneficial effect of grapeseed oil on HDL cholesterol (the good cholesterol. It appears that one ounce per day is enough, with the research showing a 13 to 14 percent increase in HDL cholesterol.

In another study published in Journal of the American College of Cardiology, fifty-six participants with low HDL levels substituted up to 1.5 ounces of grapeseed oil for the oil they used in recipes. At the end of the study, the subjects showed no significant change in weight or total cholesterol, but the ratio of LDL to HDL had changed with a 7% reduction in LDL and a 13% increase in HDL levels.

Collard Greens

Servings = 4 | Serving size =about 1/2 cup greens

Cooking Time = 30 Minutes

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.