PREP: 10 minutes | COOK: 15 minutes | YIELD: 6 x 1-cup servings
Collard greens they may drum up images of deep-fried Southern fare or you may be totally unfamiliar with them. Whatever the case, I urge you try them in this lightened-up recipe. Don’t worry… you’re in for a tasty treat (and not a cardiac arrest!).
2 large bunches collard greens, about 2 lbs (908 g)
1 Tbsp (15 ml) extra virgin olive oil
3 cloves garlic, minced
¼ tsp (1.25 ml) sea salt
1 cup (240 ml) low-sodium, gluten-free vegetable broth
1/8 tsp (0.625 ml) liquid smoke (about 5 drops)
½ tsp (2.5 ml) unsulfured blackstrap molasses
Trim collard stems, halve lengthwise and then cut crosswise into two-inch pieces. Wash, drain and spin them dry in a salad spinner until water is free of dirt and silt.
Heat olive oil in a very large skillet on medium high. Add garlic and cook 30 seconds until just fragrant. Add half the greens and use tongs to fold them into garlic and oil. Cook until they start to wilt. Add remainder of greens and sea salt, and use tongs to fold them in toward the bottom of the pan. Cook until they start to wilt as well.
Add vegetable broth, liquid smoke and molasses, and stir to combine. Cover and simmer until tender, about 10 minutes.
NUTRITIONAL VALUE PER SERVING:
Calories: 82 | Calories from Fat: 21 | Protein: 6 g | Carbs: 12 g | Total Fat: 2 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 345 mg | Cholesterol: 0 mg
