You may be wondering why so many healthy items are finding their way here lately. Well, let’s be frank– no Sports Illustrated swimsuit photographers will be calling me up. Victoria’s Secret can bite my dust (is that a phrase?). So to say that beach and bathing suit season is my arch nemesis would be an understatement. I think I can get away with not wearing a t-shirt in the pool, but a bikini is an absolute no-no.
So tofu and greens will be finding their way on my plate from now on. The ice cream has been put away, cookies and quick breads are on hold. It’s time to get serious.
Greens are an acquired taste for me. Kale has been growing on me, dandelion greens never made the cut, and spinach just barely squeezes itself as a delectable.
So why in the world would I ever choose to buy collard greens and cook them up for potluck? Well, they were the cheapest greenery at Whole Foods. My frugality inspired a break from an escarole and bean dish to a collards and green dish.
Delish. The addition of veggie broth and two vidalia onions eliminated any sense of bitter greenery. The collards were tender, slightly earthy, and salty from the broth.
Collards and Beans
1 lb. collard greens, cut into 1 inch pieces and thoroughly washed
2 cups veggie or chicken broth
1 15-oz can cannelini beans, drained
2 vidalia onions, minced
4 garlic cloves, minced
1 tblsp olive oil
2 tsp lemon juice
pinch of red pepper flakes
salt and pepper to taste
1. Heat oil in stockpot over medium high heat until shimmering. Add onions and 1/4 tsp salt and cook for about 5 minutes or until soft and slightly browned. Add garlic, 1/4 tsp red pepper flakes, and garlic; cook for 30 seconds, until just fragrant. Add greens, broth, and beans and cook until greens wilt, about 5-7 minutes. Crank up to high heat and cook off broth for about 15 minutes or until a thin layer of broth covers bottom of pot. Remove from heat, add lemon juice and salt and pepper to taste.