Greens

Collard greens and cabbage


are two of the best bargains in

the grocery store for both nutrition

and cost.

Ounce for ounce they are

both nutritional powerhouses.

They are high in nutrients and

phytochemicals, plant chemicals

that may be beneficial to

your health. But they are also

low in sugar, fat and sodium.

As we picked them up and

took them to our favorite

farmer’s market counter, one

woman remarked, “those are

interesting, what do you do

with them?” Good question!

And to that we say, “buy them

and then use them all week.”

If you have them on hand,

that is half the battle.

Cabbage is more easy to find

uses - you cal slice it and use it

in salads, slaws, tacos and stir

fry dishes during the week.

For those who like to cook

more you can steam it and use

it as a wrap for rice stuffings

or asian stir fry dishes.

Collard greens have a variety

of recipes found on the internet.

Our favorite dish doesn’t

really need a recipe - we sauteed

sweet onions and peppers

and added on sliced collard

greens and steamed them all

lightly in a pan. Some classic

recipes call for extended

cooking to make them very

tender. It is a matter of personal

preference.

Other uses for collard greens

involve adding them to

steamed veggie mixes, shredding

to add more color to salads,

adding to soups, stir fry

dishes, pasta, rice and steamed

spinach (we like to use that as

a base for fish or chicken).

Collards go well with Southern

style dishes like oven fried

chicken, Ham Baked Chicken,

 baked sweet potatoes

and corn bread.