Popular in Southern cooking, mildly smoky collard greens are rich in phytonutrients, which studies show protect against cancer. Just 1 cup of collards provides more than eight times the recommended daily value of vitamin K, noted for its role in blood clotting and protecting against heart disease. Collards also deliver vitamins A and C, calcium, folate, manganese, and even some omega-3 fatty acids.
Simple White Wine and Garlic Sauté
Boil 1 bunch collard leaves, ribs and stems removed, for 15 minutes; drain. In a saucepan, heat 2 teaspoons olive oil, and brown 3 cloves garlic, minced, with 2 or 3 chopped shallots. Add collard leaves, 2 tablespoons white wine, and 1/4 cup chicken broth. Heat while stirring, approximately 5 minutes.
Stuffed Collard Rolls
In a saucepan, boil collard leaves, stems removed, 3 to 4 minutes until just tender. In a large bowl, combine 1 pound uncooked lean ground turkey, 1 medium diced onion, 1 cup cooked rice, 1 beaten egg, and 1/2 cup tomato sauce. Roll mixture into balls and wrap in leaves. Place seam-side down in a baking dish, and pour in enough chicken or vegetarian stock so rolls sit in 1/2 inch of broth. Cover and bake at 400 degrees for 50 to 55 minutes, or until meat is fully cooked.
Collard Greens and Potato Bake
Boil 6 medium red potatoes, scrubbed and quartered, until just tender, about 10 minutes. Transfer to an oven-safe skillet prepared with 2 teaspoons hot olive oil, and sauté with 1 cup sliced mushrooms. Add 1 bunch collard greens, trimmed and chopped, and stir until wilted. Top with 1/2 cup shredded cheddar cheese, and bake at 350 degrees for 7 minutes, or until cheese melts.