With heaps of nutrients, almost no calories, and it’s ability to lower cholesterol, collard greens could be one of your best farmers’ market purchases! It’s a big, meaty green leaf that is delicious as a dish all on it’s own, or traditionally served with fried chicken. It isn’t super showy, and can easily be missed on a table full of greens--so be sure to look for the stacks of wide green leaves--and stock up now, because it also freezes well. And you are going to need that infusion of vitamins this winter.
1 bunch collards, sliced into thin ribbons
1 teaspoon fresh ginger (or powdered if you can’t find fresh), finely chopped
1 Tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons sesame oil
⅓ cup peanut butter
1 hot pepper--jalapeno or similar, finely chopped
1 clove garlic, finely chopped
¼ cup hot water
Optional: 1 teaspoon honey or brown sugar
Combine the ginger, soy sauce, vinegar, oil, peanut butter, garlic, and peppers (add peppers according your taste) into a bowl
Mix all ingredients except water with a whisk, then add water one tablespoon at a time and mix until smooth
Add the the collards to a pre-heated, oiled frying pan over medium heat for one minute
Add ⅛ cup of water and cover for 3-4 minutes (the collards should still be bright green, but soft)
Drain any excess water, add the peanut sauce a little at a time (taste as you go to be sure you don’t add too much), and mix well
- Serve and enjoy!
Vitamins, Minerals, and Nutients:
Vitamin K - necessary for blood clotting and assists with bone health
Vitamin A - required for maintaining healthy mucusa and skin and is essential
for vision. Foods rich in this vitamin are known to offer protection against lung and
oral cavity cancers
Manganese - assists with bone production, skin integrity, and blood sugar control
Vitamin C - helps to rebuild tissues and blood vessels, and keep bones and teeth
Did you know?
Like other cruciferous vegetables, overcooked collard greens will begin to emit an unpleasant sulfur smell. To help collard greens to cook more quickly, evenly slice the leaves into smaller pieces. Letting them sit for at least 5 minutes before cooking, helps
to bring out the health-promoting qualities.