Remember those mushy, oily, ham hock, turkey leg collard greens your grandmother used to make that took all day, was so unhealthy, but SO good? Well, this version is HEALTHY and DELICIOUS, I usually post advice only, but this recipe is that GOOD I had to tell you all about it.
BTW, my next post will be answering some questions from readers and other folks.
2 quarts of water
1 chicken bouillon cube
2 1/2 lbs(about 2 bunches) collard greens, de-stemmed, cleaned, then rolled and cut into 1 - inch strips
1 tablespoon of apple cider vinegar
3 cloves garlic, minced
1 tablespoon of olive oil
1 teaspoon salt
1 teaspoon red pepper flakes
1/2 a lemon
1. Boil 2 quarts of water in a large pot. Add the chicken bouillon. Stir until dissolved. Bring to a rolling boil then add the collard greens. Stir.
2. Add the apple cider vinegar and cover for 15- 20 minutes. Be careful not to over cook the greens or they will turn black and be too soft to saute.
3. Drain the greens and set aside.
4. Add the olive oil, garlic, salt and red pepper flakes to a large frying pan, sauteing the garlic for 3-5 minutes. Then add the collard greens. Saute for 5-10 minutes. The wetness of the greens should completely evaporate.
5. Once the water has evaporated, squeeze fresh lemon juice over the collard greens. Serve.
I'm no cooking expert, so you can tweak this anyway you like. If you've had this before or plan to try it, I'd love to hear about it and other "healthy" soul food substitutions that can be made.
For other delicious recipes, head over to Eat, Seek and Be Merry .
Bon Ape tit!