Collard Greens belong in the same family as Cabbage and being a vegetable they are rich in vitamin A and C. There are very many ways to cook Collard Greens example, steaming, frying, boiling, dry fried or buttered Collard Greens.
Collard greens are dark green, leafy vegetables with a flavor between cabbage and kale.
They are usually sold as a loose bunch of leaves each bunch having about 4 leaves.
Procedure for the preparation of dry fried Collard Greens
Collard Greens
- Wash the Collard Greens in cold water thoroughly scrubbing both inner and outer parts to get rid of any hidden dirt
- Stack the leaves on top of each other into manageable bunches and roll them together.
- Chop the leaves into thin, fine strips with a large, sharp knife on your chopping board.
Ingredients
- 2 table spoons Cooking oil
- 2 bunches Collard Greens
- 2 chopped Tomatoes
- 2 chopped onions
- Salt
- Seasoning of choice, e.g. black pepper or garlic powder.
Procedure
- Place the cooking pan on the stove.
- Pour in the oil
- Let it stand for about 10 seconds to heat evenly.
- Add in the chopped onions and let them fry for about 3 minutes until they turn a light shade of brown while stirring them so they do not stick to the bottom of the cooking pot.
- Add the tomatoes and leave them to cook for about 4 minutes while stirring as well.
- Add the Collard Greens let to simmer for about 3 minutes to allow it to settle.
- Stir to mix the Collard Greens with the other ingredients and add a pinch of salt and seasoning to taste.
- Leave to cook for 5 to 7 minutes.
Note: Collard Greens should not be left to cook for more that 7 minutes as this will cause them to loose their nutritional value.
Remove from stove and serve. This can be eaten as a side vegetable with your meal or with a starch of your choice e.g. white rice, maize meal, roast or mashed potatoes.