PP Quick Cooking Collards
Chef: Timaree Hagenburger, TheNutritionProfessor.com
Makes: 4 servings
Prep Time: 10 min
Cook Time: 1 min
Total Time: 11 min
INGREDIENTS
¼ orange or lemon (fresh)
½ T malt vinegar
2 t homemade date syrup (or 1 t maple syrup)
1 bunch collard greens (washed, stem removed, rolled and cut into thin ribbons – also called “chiffonade”)
2 T vegetable broth
2 cloves garlic, smashed, peeled and minced* (you can use a lot more garlic if you are a fan!)
Pinch crushed red pepper flakes
DIRECTIONS
Prepare* the garlic, set aside and then prepare the collards.
Toss the collar ribbons with a generous squeeze of fresh orange or lemon juice and set aside.
In a small bowl, whisk the malt vinegar and date/maple syrup.
Heat the broth in a skillet over medium-high heat, add the garlic and cook until just lightly browned, not leaving the stove, as garlic burns quickly!
Remove the garlic with a slotted spoon/fork and set aside. Add the pepper flakes to the broth, and immediately add the collards. S
Stir/toss the collards to coat with the broth (tongs work well) and continue tossing for about 1 minute (greens will be bright to dark green and slightly wilted).
Do NOT overcook, as they can toughen.
Add the garlic back into the pan with the greens, drizzle on the syrup-vinegar mixture, stir well, and enjoy right away!
TIPS
Press or mince the garlic at least 10 minutes before adding to a hot pan in order to maximize the nutrient content of the finished dish.
Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy. provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 pages, printed book, at www.FoodieBars.com.
