This is definitely my favorite time of year to enjoy collard greens! Once the weather cools down and the first frost hits, the level of sweetness that the collards reach is almost magical. Luckily this year I decided to plant a complete row (3'x50') of collard greens for Dr. Miller and I to enjoy this Fall and Winter. And we have definitely been enjoying them, I think I have sautéd up a bunch of collards atleast 4 times already this week! As much as I love these collards, I also wanted this recipe to be a great example of how you do not need oil or any added fats to cook up a delicious bowl of greens. If you go ahead and give this recipe a try, let me know what you think and share a picture on my facebook page of how it turned out for you.
Here's the Ingredients!
2 large bunches of collard greens
1 - 1 1/2 cups water
Stovetop or InstantPot
In the sink wash off all of the collard greens
Tear off the tender leafs from the stems
Add the greens to the Instantpot or stovetop
Cook on the sauté setting (IP) or at a medium heat (stovetop) for 10 minutes covered with the lid
Open the lid and give the greens a few good stirs
Cook for another 10 minutes uncovered (stirring every few minutes) until most of the moisture in the pot has evaporated
Optional: Top with some vinegar, hot sauce, salt & pepper, etc. or add the sautéd greens into your favorite cooked soup
- Plant Based Gabriel