In the world of southern and soul food, collard greens are a staple. They are typically cooked with ham hock and lots of fat. And since the leaves are fairly tough cooking greens long and slow is what is thought to make them delicious.
Not so it seems.
While doing training at Integral Yoga, I’d pop downstairs to their grocery store for some tasty food cooked with love. One afternoon I discovered sautéed greens and haven’t looked back. They take 15 minutes and have a fresh, vibrant taste. You would think that with so few ingredients these would taste boring. You would be mistaken.
- 2 tsp olive oil
- Big bunch of greens – stems removed and shredded. (I used my bare hands and made it mini playtime)
- 5 garlic cloves minced
- coarse salt (Maldon is my fave)
- 1/2 c water (or veggie stock)
- Heat oil over medium heat. Cook garlic by stirring constantly until it’s just about golden brown.
- Add the greens, baby!! Stir in salt.
- Reduce the heat to medium low and add liquid.
- Cover and steam for 10 minutes.
- If liquid is left in the pan turn heat to medium and quickly stir until liquid evaporates.
- Et voilà!
These are so good I’ve been making batches and having them for lunch and with dinner. Tons of greens are available at farmers markets this time of year- so stock up!!!
black women yoga