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Just Tell Me What to Eat!
by Timothy S. Harlan
Okay, so you don't think that you like collard greens. Because I was born in the South, I was sup- posed to like greens, but I didn't. It wasn't until I learned about food that I came to love them.
Collards have to be complemented with other flavors to activate the taste buds. Without a little salt, they are bland and bitter. It is the pure maple syrup that makes this recipe so fantastic. Honey will work fine if you don't have maple syrup, and it will give the finished dish a more flowery flavor. The combination of salty, bitter, and sweet tastes releases the true flavor of the greens.
Serving Size: about 1/2 cup greens
This recipe can easily be multiplied by 2, 3, or 4
Cooking Time: 15 minutes
• 1 teaspoon grapeseed oil
• 1 medium-size white onion, diced
• 1 pound fresh collard greens
• 2 tablespoons pure maple syrup
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 teaspoon unsalted butter
1. Heat the grapeseed oil in a large skillet over medium heat. Add the onion and cook slowly, for about 20 minutes, until translucent. Stir frequently.
2. While the onion is cooking, wash the collards well and slice into 2-inch squares.
3. Add the collard greens to the pan with the onion and toss. As they begin to wilt, add the maple syrup, lemon juice, salt, and butter. Cook until the collards are hot and wilted, but not to the point that they begin to lose their bright green color.
Serving size about 1/2 cup greens - Servings 4
Calories from Fat 23
Total Fat 3 g (4%)
Saturated Fat 1 g (4%)
Trans Fat 0 g
Monounsaturated Fat 1 g
Cholesterol 3 mg (1%)
Sodium 101 mg (4%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 5 g (20%)
Sugars 3 g
Protein 3 g
Vitamin A (153%)
Vitamin C (73%)
'Parenthetical percentages refer to % Daily Value.
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