Serves: 3 to 4
Serving size: ¾ cup
Calories per serving: 172
There was always a place for a bowl of collard greens at my dad’s holiday dinners, especially at Thanksgiving. Of course, I was tasked with the glorious job of judging which family member had the best recipe. Let’s just say I kept food in my mouth until that topic died down.
Collard greens are a traditional side dish in the South, and Southerners are definitely onto something. Collard greens, along with bok choy, kale, broccoli, Brussels sprouts, cabbage, and turnips, are a member of the cruciferous vegetable family. These veggies are highly nutritious, rich in vitamins A, C, and K, and packed with minerals.
I’ve dropped the ham hocks from my version of the side dish and replaced them with veggie stock. The greens are delicious enough without the added fat.
1 bunch collard greens, thick stems removed
1 tablespoon olive oil
1 shallot, thinly sliced
1 garlic clove, minced
1½ teaspoons red wine vinegar
½ cup vegetable stock
Roll the collard leaves together like a tight cigar and cut them crosswise into thin strips. This is called chiffonade.
In a skillet, heat the olive oil over medium-high heat. Add the shallot and garlic and cook for 1 minute.
Add the collard greens, vinegar, and vegetable stock and cook until the collards are bright green and tender, about 4 minutes.