Collard Greens are a big hit at our house. I didn’t always cook them. I grew up eating all kinds of greens. Mom cooked them, but I never learned how to cook them from her. I was more into baking and making donuts in those days. It was a long time after we started our farmers market shopping before I first made them.
When I think of greens of any type, I think more of a winter vegetable. And here in mid-May, Texas is bouncing between Spring and Summer already. But the collard greens keep growing so I keep buying, cooking and eating them. They are definitely something much more popular in the South.
In addition to being tasty, collard greens are also good for you! They’re related to kale, turnips, and mustard greens. They’re a good source of vitamins, minerals and anti-oxidants. And like all bitter greens, they’re good for your heart and your digestion.
I first became interested in making them while waiting for a doctor appointment. They had a TV on, something I would prefer to not have in an doctor’s office. But they had it on to a cooking channel. And there was this lady cooking collard greens. Specifically Pasta with Bacony Collards and Cannellini Beans. It was a hoot watching her, so much so that I when I got home I found the video online so I could watch the whole think. So I had to make them for myself! So, so good!
Since then, I have tweaked the recipe to a much, simpler version. I love to cook, but I don’t care to spend all of my time in the kitchen. Well, unless I’m making Ratatouille. But you’ll need to wait for full on summer to hear about that dish!
What do you think? Are you a fan of greens? Many are not, but perhaps, like my hubby, you just didn’t have them prepared right?
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