This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you 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.
"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking." -James Beard
Collard greens are generally cooked until they are limp and soggy. I like them when they are fresh and bright, but some folks don't like their bitter taste. As with anything in cooking, it is about the balance of flavors, and this dish is a great example of using sweetness to balance the bitter flavor while the creamy tartness of the goat cheese rounds out the flavor.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes OK leftovers. Reheat gently.
|8 ounces||collard greens|
|1 tsp||olive oil|
|1/2 small||onion (minced)|
|1/4 cup||2% milk|
|1 ounce||semi-soft goat cheese|
|fresh ground black pepper (to taste)|
|1/8 tsp||ground nutmeg|
Rinse the greens well and pat dry.
Slice along either side of the spine of the greens and discard the tough spine.
Slice the greens into thin strips.
Place the olive oil in a skillet over medium-high heat. Add the diced onion and cook about 5 minutes until softened.
Place the milk, goat cheese, salt, pepper, and nutmeg in a bowl and whisk until smooth. Set aside.
Add the collard greens to the pan with the onions and cook for about 5 minutes, tossing continuously.
Add the honey to the collards and cook for one minute. Toss continuously.
Remove the collards from the heat and add the milk mixture. Toss well until blended.
Serving size: about 1 cup
|Calories 158||Calories from Fat 68|
|% Daily Value|
|Total Fat 7g||12%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 16g||8%|
|Dietary Fiber 5g||18%|
|Vitamin A 149%||Vitamin C 78%|
|Calcium 27%||Iron 2%|
|Vitamin K 580 mcg||Potassium 394 mg|
|Magnesium 28 mg|