Monday, January 31, 2011

Citrus Collards Redux Part II

Last week we made "Citrus Collards Redux" from the Vegan Soul Kitchen cookbook. If you've never cooked with collards before, this is a super easy recipe to follow and a good way to introduce collards to your family. 

Collards are nutritionally dense like Kale.  They are an excellent source of Vitamin A, Vitamin C, Vitamin K, Manganese, Folate, Calcium, and Omega-3 fatty acids.  They are also a great source of Fiber, something the Standard American Diet greatly lacks.

First, meet the raw Collard Green.  This is what they look like and they are sold in bunches at most stores. I recommend buying them Organic since the Organic version is more tender than the conventional and contains less pesticide residue. 

To prepare the greens you must first remove the stems.  I cut them out with a knife two leafs at a time.

Now we do the Chiffonade!  You will feel like a real chef doing this.  Roll the leaves two or three at a time and then slice like you would a cucumber.

Here's what they look like sliced....

Now it's time to start cooking!  But I guess I should let you know what all you need to buy besides Collards to make the recipe first!

2 large bunches of Collards, washed, stems removed, cut into a chiffonade
2 cloves garlic, crushed or diced
1/4 Rapunzel Vegan Salt Free Broth Cube
2/3 cup raisins
1/3 freshly squeezed OJ

First of all, this recipe called for boiling the Collards, which I did not do!  I don't believe in boiling greens or any vegetable for that matter, but I know this is how they cook things in the deep south.  The way I cooked it keeps the nutrition in the pan!

You will need a LARGE nonstick pan with a lid for this or you will need to cook in batches if your pan is not big enough. 

With your pan on the stove set at Medium, start cooking your garlic in 2 tbsp water.  When the water evaporates add 2 more tbsp and the 1/4 broth cube.  Give the garlic at least 2 minutes before you add the collards.  When you add the collards put 1/4 cup water in with it and close the lid.  Give them a stir every couple of minutes until they are bright green and soft.  This will take about 10 minutes.  Add the raisins to the bottom of the pan and turn the stove down to Low.  Let them warm up for a few minutes and then add the OJ.

Now they are ready to serve up!  Enjoy!

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