This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
Servings: 4 | Serving size: about 1/2 cup greens
Cooking Time: 30 Minutes
This recipe can easiliy be multiplied and leftovers are fair.
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 1/2-inch-thick chiffonade.
Add the collard greens to the pan with the onions and toss.
As they begin to wilt, add the maple syrup, salt, nutmeg, and butter.
Cook until the collards are hot and wilted, but not to the point that they begin to lose their bright green color.
Serving size: about 1/2 cup greens
|Calories 90||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||6%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 5g||18%|
|Vitamin A 33%||Vitamin C 47%|
|Calcium 21%||Iron 3%|
|Vitamin K 500mcg||Potassium 300mg|