July 2nd

theresa albert - my friend in food


Suprisingly Good Collard Greens

Collards with Susage, Yum!

Collard Greens are cheap and, yet, are one of the top 10 vegetables, what a combo!

Many, though, don’t know how to cook them. In the Southern US they simmer them low and slow.  Brazilians sliver and do a quick sauté.  My method is somewhere in the middle to save you time and keep ‘em al dente.

Serving Size  : 8    Preparation Time :0:06

2 bunches  collard greens — about 10 cups chopped

1/4  cup water

1 Tablespoon butter

1 Tablespoon honey

1  teaspoon salt (or less to taste)

1 teaspoon white pepper

Rinse greens and chop off stems, discard. Roll leaves width wise in stacks of 4 or 5 leaves.  Slice thinly across the leaf (chiffonade) to create ribbons that are about ¼ inch thick or less.  Place into a large pot with a lid containing ¼ cup of water.  Bring to a boil, then turn down to simmer over medium-high heat to cook down for 15 minutes, stirring occasionally.  Stir in butter, sugar, salt and white pepper. Simmer further 15 minutes.

Tip: cooked turkey sausage is a nice addition to help ease the introduction if collards are new to your family.

Deliciously simple Second Supper Seriously Green Soup is only seconds away:

Set aside 2 cups for Seriously Green Soup

Serve with Simmered Ribs

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


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