Dark green leafy vegetables are so good for us! They are bursting with minerals and vitamins, including calcium, plus, like cabbage, they help to strengthen our immune systems. Trouble is, they have the bad reputation of being strong tasting and bitter.
These simple steamed collard greens are an easy way to cook collard greens that makes them delicious. You can use this method to cook kale as well.The trick is not to over cook the greens when you steam them so that they keep their color and nutrition value.
- Strip the leaves of the collard greens from the hard stems.
- Put the leaves in a large saucepan with 1 cup of cold water. Bring to a boil, add some sea salt and cover. Turn the heat down and cook until the leaves are wilted and just tender, about 5-10 minutes depending on their size and toughness. At this point, you can either eat them or freeze them.
- To eat: Squeeze as much water out of the greens as you can. Slice them up and serve with a dressing, or toss with a little olive oil and some grated Parmesan cheese. Serve immediately.
- To freeze: Drain the greens and run cold water. Squeeze all the excess water out of them, roll them into a ball and roughly slice them up. Transfer to a resalable plastic bag and freeze until ready to use.
- 1 bunch of collard greens, washed in cold water
- Sea salt, to taste
- 2 teaspoons virgin olive oil
- 1 tablespoon freshly grated Parmesan cheese (optional)