Not-Yo-Mama’s Collard Greens
A healthy take on collard greens
3 bunches Collard greens – soaked, de-stemmed & cut
2 T Olive oil or coconut oil
1 Onion – large, chopped
1 t Red pepper flakes
1 Garlic clove – minced, or 1 teaspoon granulated garlic
2 T Coconut liquid aminos
2 T Balsamic vinegar
4 C Vegetable stock
2 Tomato – chopped
Garlic salt and pepper – to taste
- Soak collard greens in a large sink or steel bowl.
- Pick through the greens and discard yellow leaves and any thick stems.
- Dry and cut out the thicker stem of the collard greens.
- Stack 3-4 leaves and roll the leaves crosswise into tiny strips or chop into 1/4” strips.
- In a large pot over medium heat, heat the oil.
- Sauté the onions until slightly softened, about 4-5 minutes, then add the red pepper flakes, and garlic, cook another minute.
- Add collard greens and cook another minute.
- Add the vegetable stock, coconut liquid aminos and balsamic vinegar, cover and bring to a simmer.
- Add filtered water as needed.
- Cook until greens are tender, about 40 minutes.
- Add or garnish with tomatoes and season with salt and freshly ground black pepper.
- TIP: It takes a lot of will power and patience to get rid of the grit that loves to cling to these green leaves. Because rinsing is not enough, I recommend you soak them ahead of time. You can fill a clean sink with cold water and sprinkle the greens with salt. I recommend you clean the sink again then let the greens soak one to two more times. After soaking, then remove the coarse stem from the leaves with a knife. Cleaning greens can be fun for the kids since they have little fingers. It helps them to understand the concept of “farm-to-table” foods.