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Collard greens are packed full of nutrition and oh so tasty. Serve this vegetarian version with corn bread or rice.
1. Remove and discard the stems from the collard greens. Chop (chiffonade) the leaves of the collard greens.
2. Put half of the collard greens into a 6 quart pan; add the onions and garlic and top with the remaining collard greens. Pour the water over the greens. Put the lid on the pan and cook over medium heat to bring the water up to a simmer.
3. When the water has come up to a simmer the greens will have wilted some. Season with the salt and pepper and use tongs to toss the greens. Turn the heat to medium low. Replace the lid and cook the greens for 40 minutes more, tossing the greens a couple of times.
4. Serve as is, or with pepper vinegar.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!