I sautéed/steamed them for almost 45 minutes with onions, spices and vegetable broth (my mom uses chicken broth, which admittedly adds more flavor). Collard greens tend to turn a not-so-pretty color when they're cooked, but they maintain their rich chlorophyl-liscious flavor.
I paired them with Annie's organic macaroni and cheese, and my boyfriend literally licked his bowl (there are pictures to prove it).
|Step one: cutting out the stems of all the greens.|
|Cutting the greens into smaller strips.|
|I loaded the pan pretty full with greens and some |
onions--the greens cook down a lot.
|Not quite as pretty once cooked, but yummy.|
|My guinea pig for all my recipes.|
|Yes, he licked the bowl (and the pan).|