Best Collards Ever

by Lisa Rosen on March 30, 2011

Finally!  I made a mess of collard greens that I actually loved (instead of just liking well enough).  I neglected to take a picture, mainly because I was so surprised by how much we loved them–they were gone by the time I realized I needed to document them.

So here’s what I did–I’m posting the formula here mainly so I won’t forget how I cooked them.  The coolest part:  Steen’s cane vinegar.  I’ve long used Steen’s cane syrup, but I didn’t know they made a vinegar till a chef in Miami told me about it.  Excellent stuff.

Collard Greens
makes enough for me & Lee

1/2 bag of prewashed, chopped collard greens
3 cloves garlic, crushed
crushed red pepper
1/2-3/4 cup chicken broth
1/4 cup (roughly) Steen’s cane vinegar
2 packets of Splenda

Put the greens in a glass container, cover, and microwave on high for 3 minutes (do this in batches if necessary).  Put a large skillet on lowish medium heat to warm.

Spray pan liberally, then add garlic, a pinch of salt, and a generous pinch of red pepper.  Cook, stirring, for a minute or so, till garlic smells strong.

Add collards, stir, then add about 1/2 cup of chicken broth.  Stir again.  If the broth evaporates immediately, add a few more tablespoons; just enough to puddle on the bottom of the pan.  Turn heat up enough to bubble the broth, and let cook for 15 or 20 minutes, stirring often.  Broth should cook down gradually, and the greens will slowly darken (going from bright green to a more drab shade).

Add splenda, stir, and add a very generous splash of vinegar.  Stir again.  Let cook down for another 3 or 4 minutes, till vinegar has evaporated.  Taste and adjust flavors, and serve.

{ 1 comment… read it below or add one }

Jose December 21, 2015 at 3:17 am

oops I just realized my poestd comments are on the pineapple smoothie post instead of this one. I had poestd 2 recipes for Collard greens there!Re Kale I like to freeze some no blanching just fresh frozen then powdered and back in the freezer. I use this to add in bits in different soups, etc. I’ve made a chicken and kale soup recipe uses a chicken soup base. Kale is chopped in small bits not a powder though and cooked in that. Tastes wonderful You can cook kale like any other green or like I do collards (see in the pineapple smoothie recipe sorry my screw-up . Or you can steam and serve with a bit or butter and a hint of lemon juice to bring up the flavour. .this year the birds have had a field day on ALL of my greens. I plant the greens, greens come up (we are talking mustard 4 kinds, 2 kinds of turnip greens, ALL of my kale 4 kinds, both of my collard varieties, and even some of my swiss chard two varieties completely, one partially and I have NO idea where the other variety went), it rains, and the birds throw a party. We are NOT talking just 1 or two birds we are talking 10 20 birds and all their aunts and uncles waiting for their turn!!!! I go out, chase them off and there is bare ground. This went on for 4 plantings (I kept thinking that with all the other good stuff out there the birds surely would want THAT and not MY stuff! OK pick yourself up off the floor and stop laughing! I did finally get the collards to come up where their little stems are quite visible. No leaves but lots of little stems! And some fat birds!


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