Hey everyone. Alicia~thanks...I am starting my third week of being a vegan. I was a veggie before, but you convinced me to give up dairy, sugar and nasty food for good! The collards are great...I made them twice, but both times they seemed a little tough. Is this normal? Should I steam or boil them for a few first? Thanks again!Geoffrey
I had never made collard greens in my life until Alicia hyped them up so much and I had to try them. I've just been removing the long stem in the middle, and cutting in pieces using kitchen shears. I then saute them with a bit of olive oil and garlic and the only water is the water I've used to wash them that is still on the greens. I saute them with a lid on the pan. This is how I would normally cook spinach but it never wilts like spinach. It's super yummy....I check on them for time but I think it's about 5 to 7 minutes. I don't think they're too tough. Give it a try. Super yummy!
I put them in the pan pretty wet from and cook them longer with the lid on, around 10-15 minutes and have found that makes them pretty tender. I also mix up the recipe a bit by adding toasted sunflower seeds, dried cherries and a squeeze of lemon. My husband doesn't even like spinach and he loves these. They still have a bit of chew but aren't tough - kind of like a wilted salad.