I’ll admit that when you take a beautiful rich-colored green vegetable and boil it up, you’re not going to get something that’s a visual feast to look at. But with Collard Green’s somewhat harder leaves to tame, you’ll have to do something drastic to make it edible for your family. That’s why I chose the lightly boiled method for my recipe–it softens the fibers up just enough to enjoy. Now when you add a complex Indian spice like Garam Masala to Collard Greens you’ve just upped it’s value at your table. It smells wonderful and it tastes even better. With this recipe I hope to prove that you don’t need to steer clear of this leafy green from the vegetable aisle.
So let’s talk about why you should be buying it…and lots of it. Most importantly, it’s a cruciferous vegetable which puts it right up there in the rankings with kale, broccoli and cauliflower for anti-cancerous benefits. Specifically there are four glucosinolates found in this cruciferous vegetable: glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin which can be converted into isothiocyanate and help lower our cancer risk by supporting our body’s detox and anti-inflammatory systems.1 That’s all the nutritional geeking out I’m going to do today.
Oh, don’t forget that it’s extremely high in Vitamin K which helps decrease the risk of bone fracture. Having cruciferous vegetables once in a blue moon won’t cut it though. Let food be your medicine and include about 3/4 of a cup per day of some of the following: broccoli, cauliflower, cabbage, Bok Choy, kale, Brussels Sprouts, arugula….2
I think I remember having Collard Greens once at my grandma’s house many years ago but I didn’t consider doing anything with it until I started learning about nutrition and health. Now I wouldn’t let a month go by without making it part of a meal or two or three. I love that I can expose my daughter to this ultra healthy vegetable in a tasty way. By the time she’s off on her own and selecting food from the grocery aisles she’ll have no quams or questions about what to do with those big leafy green things.
My inspiration for this recipe comes from Paleo Planet by Becky Winkler. I used Garam Masala instead of the Niter Kibbeh, ginger, Thai chiles, cardamom, allspice, and berbere seasoning she used in her Ethiopian Collard Greens recipe. I also used coconut oil in lieu of ghee.
I love to dice using a Starfrit Swizzz Prozzz Chopper. It cuts down on the time needed for prep considerably. It reminds me of when I was a kid trying to start a snow ski-doo manually. This is waaaay easier! Onions, tomatoes, garlic, red peppers, radishes, apples, eggs, meat–you name it, you can chop it in this little thing. That’s what I did with the onions and garlic for this recipe. As far as cutting the collard greens, cut off the stems, stack the halved leaves, roll it up in a ball and cut it length wise a few times then width wise to make the pieces small enough to eat.
Garam Masala Collard Greens
Just chop the greens, add onion, garlic, spice, liquid, then boil. If all recipes were this easy hey? Now there's no excuse to give collard greens a shot. Enjoy this with chili or whatever other meat is begging for a side dish.
- 1 bunch collard greens de-stemmed and cut into small pieces
- 2 T coconut oil
- 1/2 diced red onion
- 3 cloves garlic, minced
- 1 tsp Garam Masala
- 1/2 tsp sea salt
- 1/8 tsp pepper
- 1 cup coconut milk, bone broth, broth or water
- Step 1 In a sauce pan over medium heat, saute onions for 5 minutes
- Step 2 Add garlic, Garam Masala, salt, pepper, and saute 2 minutes more
- Step 3 Add collard greens and mix well
- Step 4 Add liquid of choice and allow to come to a boil
- Step 5 Reduce heat to medium low, cover and simmer for 25-30 minutes until liquid is nearly gone.
- Collard greens. Accessed January 29, 2018. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=138.
- Rhoades, Heather. “What Are Cruciferous Vegetables: A Complete List Of Cruciferous Vegetables.” Gardening Know How. May 01, 2016. Accessed January 29, 2018. https://www.gardeningknowhow.com/edible/vegetables/vgen/cruciferous-vegetables.htm.