Collard greens are packed with nutrition (see links below). I cooked a batch the other day and flavored them with some favorite Indian spices. I add plenty of liquid so it makes a flavorful pot liquor broth as well. I sauteed in a 2 quart pot 1 chopped celery stalk, one chopped carrot, 1 small chopped onion. Saute a few minutes to release the flavor and add your spices in: 2 star anise, 1/4 tsp each garlic powder, onion powder, crushed fennel, crushed coriander seeds, a dozen mustard seeds and a cinnamon stick. Cook a few minutes to release the oils, then add a large bag of chopped collard greens and one quart of low sodium chicken broth.
I add another 8 ounces of water as well. Bring to a boil, then simmer, just bubbling, for an hour. The collards were good and the broth is yummy, I will have enough of it for breakfast all week. I like to top it with a shake of Andrea’s Personal Masala Blend: Masala is the Indian term for a blend of spices. It can be any simple or complex combination. I grind fresh seeds in a coffee grinder and place in a shaker bottle marked “Andrea’s Spice Mix.” Discover what your favorite flavors are and create your own signature blend to share with friends. Here’s my latest fave.
ANDREA’S PERSONAL MASALA RECIPE:
1/4 teaspoon black cardamon
1 teaspoon each mustard seed and cinnamon
1 tablespoon each of the following seeds:
Nutrition: Kale vs. Collard Greens. Kale wins by a landslide!