Susie Csorsz Brown
You want to know the very best way to get your family (especially your kids) to eat greens? Make 'em taste good. I know, not exactly rocket science, but ... not always the forefront thought in recipe creation. The thing is, dark leafy greens are so amazingly good for you, packed with phytonutrients of all sorts, plus fiber to boot. Reasons to eat these amazing leaves far out-weigh those not to ... except if they taste bad or strong, then you really are in for an uphill battle in order to get your kids to try a bite. This recipe, though, is good, so very good that even my most selective child took seconds. And, even better, it comes together very quickly. Hope you try it!
Serves 4 - 6 depending on how you serve it (as a side or with a more starring role)
1 large bunch collard greens (1 1/2 to 2 pounds), well-washed, wilted bits trimmed
2 tablespoon coconut or olive oil
2 small onions, chopped (maybe 1/2 inch pieces)
1 ½ cups unsweetened coconut milk
1 tablespoon soy sauce
1 tsp turmeric
Kosher salt and freshly ground black pepper
Separate the green parts of the leaves from the white stems. You can tear up the green parts a bit if you want; no need to get too savage as the leaves will wilt considerably. Stack up the stems, and slice them into 1/4-inch pieces. Set aside. Get your onions chopped; set aside.
In a large skillet, heat the oil over medium-high until hot. Add the onions and cook, stirring, until softened, about 5 minutes. Add collard stems and cook until softened, about 1 minute. And the greens and continue stirring, just until wilted, about 1 minute. Add coconut milk, soy sauce and turmeric and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens. Season to taste with salt and pepper and serve immediately. Enjoy!