I used to ignore them all the while. Once I learned how to use them, they were a staple in our kitchen. I’ll show you how.
Origins of Collard Greens
Collard greens have been around in the eastern Mediterranean since prehistoric times. In the 1600s, Africans brought them to America and cooked them down into a gravy known as “pot likker.” These greens are nutrient-rich and delicious. They became a staple of African-American cooking.
These Greens are Easy to Make
It is easy to prepare this dish, as it only requires one pan and twenty minutes. It also only takes eight ingredients!
My version is inspired by the traditional Southern collard greens that require ham or bacon.
The dish is balanced by the coconut sugar and the red pepper flake, while the lemon juice adds a touch of brightness and acidity.
Ingredients
- Coconut oil or any neutral oil such as avocado, grapeseed oil, or avocado oil can be substituted for one tablespoon.
- The original recipe calls for 1 1/2 tablespoons of minced garlic.
- 2 large bundles of collard greens* *See photo for finely chopped version // Organic if possible
- Salt and pepper: 1 healthy pinch of each
- 3 Tbsp Coconut Bacon (or sub Eggplant Bacon)
- DIY or store-bought)
- 1-2 tsp coconut sugar
- 1/4 tsp of red pepper flake
- Use 2 Tbsp of fresh lemon juice.
Instructions
- A large skillet made of metal or cast iron (my preference) should be heated over medium heat. Once the coconut oil is hot, add the garlic and saute it for 1-2 mins, stirring often, until fragrant.
- Stir in the collard greens, a pinch of salt and pepper. Covered, sauté for 3-4 minutes until the color is bright green and slightly soft.
- Add the coconut bacon (start at the lower end of the range – 3 Tbsp, or 45 ml, as written in the original recipe), some more salt and pepper start at the lesser end of 1 tsp, as noted in the original recipe), coconut sugar (start at the lesser end-, as written in the original recipe), and red pepper flakes. Stir, cove,r, and reduce heat. Stir occasionally and simmer for 4-6 mins.
- Continue cooking until desired tenderness is reached. Continue cooking until desired tenderness is reached.
- Add more salt or pepper to taste, add red pepper flake if you want it spicy, and more coconut bacon if you like it smoky and crunchy.
- Serve immediately. Optionally, add additional coconut bacon or lemon juice. The best is to eat it fresh. Leftovers can be kept in the fridge for upto three3 days. Reheat the pieces in a microwave or skillet on medium heat.