Growing up, collard greens was one of my favorite vegetables to eat that was usually reserved for family gatherings for the holidays or for summer cookouts. Very rarely I had it on a ordinary weeknight and when I did, I was the most excited one in my family. I've grown up with collard greens mainly being cooked with ham or kielbasa and while the meat added a lot of flavor, I never liked how greasy and salty it would make the greens. As a home cook who loves to experiment and try new dishes, I did some research and found out about a brand of spicy collard greens called Brazilian greens. I've completely fallen in love and cook this recipe often as a side to fried fish, baked and fried chicken, salmon, and meatballs. If you like to try a different way of cooking collard greens and don't mind a little kick, try this recipe the next time you're in the mood for collard greens!
(Above: version with kale)
Ingredients:
1/2 lb. of pre washed collard greens or kale
-1 tsp. salt
-2 tbs. lemon juice
-5 cups chicken broth
-2 tbs. minced garlic
-1/4 tsp. red crushed pepper or 1/2 tsp. if you want more heat
-black pepper to taste
Steps:
Bring chicken broth to a boil. Add collard greens and all seasonings. Simmer on low heat for 15 minutes. Enjoy!
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