We at Food Cures U want to wish each and every one a Happy Thanksgiving. We are thankful for being able to support others in being healthy through what they eat. On that note here's a recipe that was prepared at our latest Cook 'N' Party with the Partners In Faith Group. Who said you can't teach Southern's not to kill their greens. Here collard are cooked for no more than 20 minutes to preserve the nutrients and served crunchy and bright green. Even the "old timers" had to admit they were delicious. Here's eating for good health.
QUICK COLLARD GREEN SAUTE
1 large bunch collard greens, washed and stems removed
2 tablespoons olive oil
3 cloves garlic, minced
¼ - 1/2 teaspoon red pepper flakes
Salt and black pepper
1/3 cup chicken or vegetable broth
Stack 6 to 8 leaves at a time, on top of one another, roll up, and slice into 1/2 inch thick slices. In large sauté pan over medium high heat, heat oil. Add garlic and red pepper flakes; saute until fragrant, about 1 minute. Add collard greens; cook, stirring occasionally, until bright green, about 4 minutes. Season with salt and pepper. Reduce heat to medium low; stir in chicken broth. Cook until the liquid evaporates and collards are tender or until desired doneness, about 10-20 minutes. Makes 4 servings.