Week 2 – Alabama: Southern-style Collard Greens

Collard Greens, Southern-style

Last week, I started my quest to feature a dish or meal from each U.S. state over the course of the year. Since there are 50 states and 52 weeks, I began by featuring a Native American dish. This week is Alabama. I researched recipes of Alabama, and it seems sweet potatoes, grits and collard greens are some of the popular foods. This week’s featured recipe is Southern-style Collard Greens. The recipe was provided by a Southern friend of mine.

Collards are a healthy, inexpensive whole food. They are believed to help prevent cancer and another star health benefit is their ability to lower cholesterol. They also are a good source of fiber. Collards have been a staple in Southern American cooking for many years, but have actually been a part of the human diet for thousands of years. Find out what you’ve been missing by cooking up a kettle of collards tonight!

Southern-style Collard Greens

Large bunch of collards, cleaned and chopped

½ large onion, chopped

2 cloves garlic, minced

½ tsp. crushed red pepper

1 tsp. garlic powder

1 tsp. sugar

½ tsp turmeric

½ tsp. celery seed

2 cups reduced sodium vegetable broth

Olive oil

1. Saute 1-2 tbsp. olive oil in large kettle on medium high heat. Once softened, add garlic and sauté a minute more. Add crushed red pepper and other seasonings.
2. Add collards and stir. Pour in vegetable broth. Bring to a boil. Then reduce heat to low and simmer for about 35 minutes.
3. Add salt & pepper to taste.

Lovely large collard leaves

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