By Cat, Dec 2007 (Photo, right, from Wikimedia Commons)
I’m always looking for new ways to prepare dark green leafy veggies, as they are rich in minerals; those that are members of the cabbage family (as are collard greens) are also important for balancing estrogen hormones and reducing the risk of cancer.
It is hard to find collard greens where I live, so I’ve not yet had a chance to test this recipe, but I’ve tried it with white chard, and it is quite good.
You can substitute Swiss Chard, but it will tint the sauce pink. To avoid this, look for White Chard. However, chard is not a member of the cabbage family; rather, it is a type of beet-green bred for its leaves rather than the root. Kale would be another possible substitute, and is a member of the cabbage family.
It is especially important to include some fat with your greens, to help you absorb the minerals in the greens. This recipe is an excellent example, as it includes butter and cream in the sauce. Please do not substitute margarine for the butter, nor evaporated skim milk for the cream; it just won’t turn out right. However, you might try using full-fat coconut milk, if you have problems with dairy.
This recipe is adapted from Better Homes and Gardens magazine (1); I’ve halved the recipe to make four 1/2-cup servings.
Ingredients & Equipment:
- 1 1/2 pounds collard greens
- 2 Tbsp butter
- 1 small onion, chopped (1/2 cup)
- 1 – 2 cloves garlic, minced
- 1/2 cup heavy cream (or whipping cream)
- 1/4 tsp unrefined sea salt
- 1/8 tsp freshly ground black pepper
- stock pot or Dutch oven
- large bowl
- tray or baking sheet
- large cast iron skillet
- Trim stems from greens; chop leaves (about 3 quarts, lightly packed). Cook greens in lightly salted boiling water for 20 minutes, using a large dutch oven. (NOTE: If using chard, cook only 5 minutes).
- Drain. Place in large bowl of ice water. Allow to stand a few minutes, to cool, stirring occasionally. Drain in colander, pressing out excess water. Arrange on tray or baking sheet lined with paper towels; pat dry and set aside.
- In cast iron skillet, melt butter over medium heat. Add onion and garlic. Cook and stir about 5 minutes or until tender. Add cream, salt and pepper. Bring to boiling; reduce heat and simmer, uncovered, 2 minutes or until slightly thickened.
- Add greens. Stir to combine; heat through.
Assembly or Serving Suggestions
- serve as a side dish with baked or fried chicken, grilled steak, or salmon.
- Better Homes and Gardens magazine (bhg.com/recipe/vegetables/creamed-collard-greens)