Maple Collard Greens Recipes

Steps:

• Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
• In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.

Steps:

• Render bacon until crispy. Remove and set aside.
• To rapidly boiling water add collard greens, sugar and salt. Cook until tender. Drain and toss with bacon

Steps:

• Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking wash collards leaving them damp. After about 5 minutes when onions are lightly browned add collards and cover pan with a lid. After about 5 minutes add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender.

Steps:

• Wash and cut all of the collard greens into bite size pieces (about 2" x 2").
• Heat some coconut oil in a tall pot until it's hot but NOT smoking hot.
• Add the collard greens and stir. CAUTION: the collard greens will splatter in the oil when they are first put in, so be careful.
• Stir and continue to cook until the greens wilt down.
• Add salt and pepper to taste.
• Cook until done and at the very end add a splash of balsamic vinegar. Be sure and stir as the balsamic vinegar can burn. You don't need much of the vinegar.
• Note: This is a good base recipe to experiment with. The greens are also good when cooked with ginger and tamari, or you can add a mix of balsamic vinegar, orange juice, and hot pepper at the end. I have done all of these and they all taste great. I think the coconut oil really does a lot for the greens.

Steps:

• Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.
• Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.