Love me some collards! The first time I prepared them, they were part of our CSA share. Truth be told, I was totally against making them – the thought of eating some what bitter greens was enough for me to say “compost it”. But, with a loving push from my wife and the nagging voice in my head saying “Dan, don’t waste food”, off to the kitchen I went! Since then, collards and baby collard greens have become one of my favorite green vegetables.
Collards are a part of the brassica family (think cabbage, Brussels sprouts, broccoli, cauliflower, kale and kohlrabi). Nutrient-dense with potent anticancer, antiviral, antioxdent properties; collards contain nearly the same amount of calcium as milk and are a good source for vitamin C and soluble fiber. We call that a veggie win!
Spicy Garlic Baby Collard Greens | Serves 2-4
Gluten Free • Grain Free • Soy Free • Paleo • Whole30
(dairy free and vegan when made with coconut oil)
- In a medium-large skillet, melt butter over medium-high heat.
- Add garlic and red pepper, stir.
- Add collards, stir and cover. Cook for a minute.
- Stir, cover and cook for an additional 30-45 seconds.
- Remove from heat, add salt, stir and serve.
*Radical Homemaker Quick Tip*
Season: July – December, January into April if a farmer grows in a hoop house.
Look For: Deep green leaves; the smaller the leaf the more tender.
Store Them: Unwashed, in a produce bag (with air inside). Use within 5 days.