When it comes to Thanksgiving, a lot of people don’t think the meal is complete if the collard greens aren’t on the table. In fact, some look forward to the collard greens more than the turkey! If you’re health-conscious, though, you might be wondering how to make a tasty dish without piling on all the calories.
Why You Need An Alternative Recipe
If you’ve been making the traditional collard green recipes that have been handed down for generations, there’s probably a good deal of fat involved.
Some recipes can call for bacon, smoked turkey, chicken, smoked pork, or ham hock. While those proteins certainly make your collard greens flavorful, they also add more calories than you might want to think about – especially when most of us are likely to have multiple servings.
To put it in perspective, one cup of traditionally prepared collard greens can have as much as 200 calories per cup. That’s as much as three cooked eggs or a glazed donut. The good news is that this recipe has all of the flavor and none of the guilt!
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Your Guilt-Free Collard Greens Recipe
Each serving of this recipe only has 90 calories!
Servings: 4
Ingredients
10 cups (or two bunches) of chopped fresh collard greens
1 medium onion, thinly sliced
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1 tsp smoked paprika
½ cup low-sodium vegetable broth
1 tbsp reduced-sodium soy sauce
1 tbsp apple cider vinegar
½ tsp red pepper flakes
¼ tsp liquid smoke flavor
2 tbsp olive oil
2 cloves garlic, chopped
1 tsp brown sugar (optional)
Method
- Heat oil in a large saucepan over medium heat.
- Add onion and garlic to the saucepan.
- Sauté until browned and fragrant, about 3 to 4 minutes.
- Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, about 2 to 3 minutes.
- Add broth, vinegar, brown sugar, liquid smoke, and paprika to the pan. Cover and bring to a simmer over medium heat.
- Reduce the heat and simmer until the greens are very tender. That should take about 35 to 45 minutes.
- Strain before serving.
This recipe can be scaled up as desired. If you’re going to store some of it for leftovers, pack it in air-tight containers to be stored in the refrigerator. You shouldn’t keep it for more than 3-4 days.
If you’re thinking about freezing it, it’s recommended that you use air-tight freezer-safe bags. While your leftovers can last for a year in the freezer, the taste starts to decline after a few months.
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It’s Not Just About The Taste
While you love to have collard greens for Thanksgiving, this nutrient-rich vegetable has even more to offer. Collard greens are
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FAQs
This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.
Should I add baking soda to my collard greens? ›
Tasting Table staff deem baking soda the secret weapon to keep boiled greens like broccoli, green beans, and peas from turning brown. All you need to do is add a teaspoon of baking soda to your boiling water or stock to ensure that your collard greens are flavorful, tender, and vibrant.
What do you soak collard greens in before cooking? ›
Here's how to properly wash collard greens.
- Fill your sink with water, and then add 1/2 cup distilled white vinegar and 3 tablespoons salt. ( ...
- Swish this around, and then submerged your greens in the water. ...
- Let the greens soak for 20-30 minutes, giving them a good scrub midway.
The green leaves turn dark green during this long cooking process, and the cooking water will be greatly reduced. Unfortunately, nutrients are leached out into the cooking liquid that many people pour down the drain. This cooking liquid or "pot likker," as it is called in southern states, is full on valuable nutrients.
Which vinegar is best for collard greens? ›
Apple cider vinegar: Collards can be notoriously bitter. The vinegar balances the flavor and removes the bitterness. Stone House Seasoning: My favorite house blend seasoning of garlic, salt, and pepper. Sugar: A little bit helps remove any bitterness from the collard greens while giving a slightly sweet flavor.
What takes the bitterness out of collards? ›
The foods that help reduce bitterness are:
- Salt while cooking and/or while eating (like on bitter salad greens)
- Sweet or Spicy.
- Sour or Acids like lemon or vinegar.
- Long cooking like braising (think southern collard greens that are cooked for hours)
- Blanch first.
Use chicken broth for the cooking liquid instead of water. Add chopped onions, garlic, or bacon to the cooking liquid. Top cooked greens with crumbled crisp-cooked bacon. After cooking, sprinkle greens with balsamic or cider vinegar.
What can I add to greens to make it taste better? ›
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- Mix with Soup. ...
- Add to Hummus or Pesto. ...
- Blend in a Smoothie. ...
- Mix in Oatmeal. ...
- Combine with Breakfast. ...
- Bake a Treat. ...
- Use Natural Sweeteners.
Some people (especially food service establishments relying upon your satisfaction) add an alkaline ingredient, such as baking soda, to the cooking water to help retain the color of green vegetables. This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable.
What is the best meat for collard greens? ›
The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails.
Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.
Why does collard greens take so long to cook? ›
Long cooking time.
Slowly cooking collard greens not only softens the tough leaves, it also tames the leaves' bitter flavor.
What makes collard greens unhealthy? ›
Collard greens are healthy for you, but it is possible to have too much of a good thing. Collard greens are full of fiber, which takes longer for your body to digest than many other substances. Eating too much fiber at once can lead to uncomfortable side effects like bloating or gas.
Does collard greens raise blood pressure? ›
Thanks to the high fiber content in the vegetable, collards have a beneficial effect on both both blood pressure and cholesterol, which improves overall heart health.
What happens if you eat too much collard greens? ›
Collard greens are high in vitamin K, so if you're taking a blood-thinning medication like warfarin, you should proceed with caution. Collard greens are also rich in dietary fiber, so eating them may promote flatulence and bloating.
When should I add vinegar to my collard greens? ›
Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl.
Why do you soak greens in vinegar? ›
You can also include salt or vinegar in your cold water soak to further remove any impurities. A tablespoon of either will help remove bacteria from the plant. After your leaves have been soaked and rinsed, gently dry them with a paper towel.
Does vinegar take the bitterness out of greens? ›
Acids, like vinegar and citrus juice, help to brighten up bitter greens and provide a light contrasting flavor.
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