Wednesday, June 24, 2009

Collard Greens & Beans

     I have had a hectic month, and the summer is showing no signs of getting any calmer.  It is tempting to overlook eating well when things get busy and people are coming and going from one event to another.  Last week, I really got a craving for some greens.  I think it had been a week or so since I'd been able to eat anything green other than some salads, and I craved the hearty, balancing effects of eating some nice dark green leafy vegetables.  I spotted some collard greens during a mad dash through the produce isle one afternoon, and grabbed them.
     Collard greens are an easy green to clean since their leaves are thick and flat, with no curly edges for bugs to hide in.  To clean, soak for a few minutes in some cold salt water, then rinse each leaf under running water.
     I cooked this dish on Saturday afternoon for a one-dish meal.  It was filling, yet not heavy.  Adding the beans to this dish gives it some protein.  After eating these greens I felt like I'd gotten a great dose of natural, clean energy.

  • olive oil
  • 3 cloves garlic, minced
  • 1 large onion, sliced in rings
  • 1 bunch collard greens, cleaned, stems removed, cut into thick strips
  • 1/4-1/3 cup of water
  • 2 medium tomatoes, diced
  • 1 can cannellini  beans, rinsed and drained
  • crushed red pepper, salt, pepper to taste

  • In a large skillet, heat enough olive oil to lightly cover the bottom of pan.
  • Add garlic and onion to skillet and saute until garlic begins to brown and onions become slightly translucent 
  • Add collard leaves, a few handfuls at a time, alternating with some of the water, so that the greens can cook down, until you can fit all of them into your skillet
  • Cover the skillet, allowing the greens to steam for about 3 minutes, stirring occasionally for even heating
  • Remove from heat and add the tomatoes and beans.  Toss with red pepper, salt and pepper
  • Serve with some nice crusty bread and olive oil

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