Collard greens

Collards are part of the cruciferous vegetable family. This also includes bok choy, kale, broccoli, Brussels sprouts, cabbage, rutabaga, and turnips. Cruciferous vegetables are high in nutrients and low in calories.

Health Benefits of Collards: Health benefits of Collard greens Wonderfully nutritious collard leaves are very low in calories (provide only 30 cal per 100 g) and contain no cholesterol. However, these greeny leaves contain very good amount of soluble and insoluble dietary fibre that helps control LDL cholesterol levels and also; offers protection against hemorrhoids, constipation as well as colon cancer diseases.

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Pasta With Collard Greens and Onions


  • 1 bunch collard greens, stemmed and washed
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
  •  Salt to taste
  • ¼ teaspoon red pepper flakes(optional)
  • 2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced
  •  Freshly ground pepper
  • 8 to 12 ounces pasta, any shape
  • ½ cup cooking water from the pasta
  • 1 to 2 ounces Parmesan (to taste)



  1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
  2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
  3. Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
  4. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

Dirty Rice with Collards and Leeks {vegan and gluten-free}


  • 2 cups vegetable stock
  • 1 cup long grain brown rice see note
  • 1 bay leaf
  • 1 bunch collards stems removed and discarded
  • 2 tablespoons olive oil
  • 1 leek about 1 ½ cups, halved lengthwise and thinly sliced crosswise into half-moons
  • 1 garlic clove minced
  • 1/2 cup toasted pumpkin seeds coarsely chopped
  • 1 tablespoon tamari soy sauce
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons nutritional yeast see note, optional
  • ¼ teaspoon Real Salt
  • Freshly ground black pepper


  1. In a saucepan, bring the 2 cups vegetable stock to a boil. Add the rice and bay leaf, cover and return to a boil. Reduce heat to very low and cook, covered, 30 to 40 minutes, or until the liquid has been absorbed. (To see if the liquid has been absorbed without stirring, tilt the pan to the side.) Let sit 5 to 10 minutes to cool. Fluff with a fork.
  2. While the rice is cooking, prepare the collards: Stack the collard leaves on top of each other, with the leaf tips all at the same end. Roll the stack tightly in a long tube
  3. Starting at the thick end, slice the collards as thinly as possible to make spaghetti like strands.
  4. In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, about 5 minutes. Stir in the minced garlic.
  5. Add a cup of water to the leeks and garlic. Stir in the collard strands and a pinch of salt. Cover the skillet. Cook over medium-heat about 15 minutes, until the collards are just tender. Transfer to a colander and drain well.
  6. Dump the drained collards on a cutting board. Chop into pieces less than an inch long.
  7. Stir the collards, pumpkin seeds, soy sauce, cayenne, nutritional yeast and salt into the rice. Grind in a generous amount of black pepper. Taste and adjust seasoning if needed.


Collard Green Salad with Vidalia Onion and Peach Glazed Chicken 

This salad has a base of thinly sliced collard greens tossed with a light, balsamic lemon vinaigrette. The greens marinate in the dressing, which softens them up a little bit and takes away some of their raw bite. I then topped them with an absolutely divine spicy peach and Vidalia onion glazed chicken. Dried cherries offer a little bit of tarty-sweetness and some almonds add crunch. The final touch is a sprinkle of thinly sliced basil, because basil pulls it all together. You are going to love the flavor melody going on in this salad!


For the Chicken:

For the Glaze:

For the Salad:

For the Dressing:

  • 2 chicken breasts
  • kosher salt
  • black pepper
  • ¼ cup champagne vinegar
  • 1/3 cup peach preserves
  • 1 ½ teaspoons roasted red chili paste
  • 1 peach, chopped
  • ½ small Vidalia onion, thinly sliced vertically
  • ½ cup farro, uncooked
  • 1 teaspoon butter
  • ¾ cup water
  • 1 bunch of Collard Greens (approximately 8-10 leaves)
  • 1/3 cup dried Montmorency cherries
  • 2 tablespoons raw almonds, coarsely chopped
  • 1 peach, chopped
  • Goat’s cheese
  • Thinly sliced fresh basil
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 ½ teaspoons Dijon mustard
  • 2 pinches kosher salt
  • pepper
  • Juice from 1 lemon



Cook the Farro:

For the Salad Base:

Vidalia Onion and Peach Glazed Chicken”

  1. Preheat your oven to 400°
  2. Combine water, farro, butter and a pinch of salt in a small saucepan. Stir to combine.
  3. Bring to a boil over high heat, then reduce to a simmer and cook, covered, until all the water has been absorbed and the grain is plump and chewy, approximately 30 minutes.
  4. I prepare the collard green salad base while I am waiting for the farro water to boil so that it has time to marinate in the dressing and tone down some of its natural, raw bite.
  5. Wash your collard greens and remove the center stalk in each. Pile them all up in a neat little pile then roll them up lengthwise all together. Slice the roll like you would a Jelly Roll dessert, but as thinly as possible. Place all the strips into a large mixing bowl, tossing to free the individual strips.
  6. In a bowl or a salad dressing container, mix together the vinegar, olive oil, mustard, salt and pepper. Shake or whisk to combine. You are using enough mustard and not too much oil, so this should emulsify nicely. Pour approximately 2 tablespoons of dressing over the collard greens along with the juice from 1 lemon. Toss to coat. Sprinkle with cherries and almonds, cover with plastic wrap and refrigerate until ready to eat.
  7. Rinse and pat chicken breasts dry. Season with a pinch of salt and pepper on each side. I am conservative with my salt, but you can salt as you wish.
  8. Whisk together champagne vinegar, peach preserves, chili paste, a pinch of salt and some freshly cracked pepper. Set aside.
  9. Heat a cast iron skillet or stainless steel pan over medium heat until searing hot. Sear the chicken for 2 minutes on each side then remove to a plate, tent loosely with foil.
  10. Add the onions and peaches to the pan and sauté until the onions begin to release their juices, stirring frequently to keep them from burning. Pour the peach preserve mixture into the pan and stir almost continuously until the onions are soft.
  11. Return the chicken to the pan and cover with the peach mixture. You want to make sure that you mound up that sauce on top of the chicken and coat every last inch. I insert an individual thermometer into my breasts at this point to take out the guess work.
  12. Bake in the preheated oven for 8-15 minutes until a thermometer inserted into the thickest part reads 165°. This cook time will vary greatly depending on the size of your chicken breast and if you still have the tenderloin attached. Mine were small with the tenderloin and they took 8 minutes.
  13. Remove chicken from the pan and tent loosely with foil. Let rest 10 minutes. I know you are hungry, but resist. It’ll be worth it.
  14. While your chicken rests, reduce the sauce over medium heat if you wish and assemble the rest of your salads.