What season is it? You guessed correctly….. the season for farmer’s markets. This means a large variety of local irresistible fresh produce and fruits such as blueberries. Did you know that July is National Blueberry Month? It is also the time when you start to see growth in your gardens.
These hearty leafy greens called Collard Greens are great sources of beta-carotene, folate, Vitamin K, and calcium. Yes, you read correctly. Collard greens do contain calcium which is a mineral.
You may have heard that a cup of dairy milk is the only way to get calcium. Well, here is a greener option.
I was blessed to receive fresh collard greens from my Uncle`s backyard garden. I went to work on this recipe to really capture the essence and freshness of spring. These collard greens are buttery soft and packed with flavor.
You can serve these slow-cooked collard greens alongside a bowl of quinoa, creamy pasta, millet, or rice.
Slow Cooked Collard Greens
Buttery soft and packed with flavor.
- 1/2 tsp curry powder
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp coarse sea salt
- 1 TB coconut oil
- 1 pound chopped collard greens
- 1 clove of garlic
- 1 green onion
- 1/4 habanero pepper finely chopped
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Begin by chopping up 1 pound of wash fresh collard greens.
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In a pan, warm 1 TB of coconut oil.
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Once the oil is warm add in cumin, curry powder, turmeric, and paprika.Fry for a few seconds. This is called “burning seasoning”.
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Add in chopped garlic and green onions.
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Next, add in the chopped collard greens. Once mixed in well add in some sea salt.
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Cook on LOW until the collard greens are buttery soft and cooked.
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Serve Warm.
Let me know in the comments what you are serving your Slow Cooked Collard Green with. Don`t forget to rate this recipe if you give it a try. You can find all my other recipes here.
