Quick Collard Greens And Carrots
Posted by terrepruitt on March 26, 2015
I just looked up collard greens on my blog. I know I have blogged about them before. Turns out I blogged about them for the first time in March four years ago. I had been in the store and just decided to buy some. I decided to try them. So back in 2011, I cooked them and I liked them ok. I said in my post that since they seemed ok I could try making them in other ways. Well, no, not so much. I have tried them other ways and I just don’t like them. My husband loves them. I cook them planning on eating them, then I suffer though eating a small portion. Yes, I can eat them because they are good for me, but I don’t think they give me such outstanding nutrition that I should have to “suffer” through them, especially when they are something that my husband enjoys so much. The past time before tonight that I made them I decide to just make them for him and I would make myself a salad. So I still eat my veggies, but basically the ones I eat all the time. Tonight I decided, again, I would make them for him and make myself a salad. Then it occurred to me, if I am making them just for him to eat, I might as well throw in some carrots. I don’t like cooked carrots, but he does. So, I cooked a bunch of collard greens and he said he liked them. I didn’t cook them for hours with a ham hock. But what I did was fast and easy and edible . . . to one that likes collard greens!
Collard Greens and Carrots
3 tablespoons olive oil
1/4 of a large onion, chopped
a bunch of collard greens, chopped
1/4 of a cup of carrots – THICK match stick cuts
a tablespoon of Better Than Bouillon
1/4 cup hot water
1 heaping teaspoon of chopped garlic
In a large pan, heat the oil. Then put in the chopped onion. Heat the onion until it is translucent, or, if you are like me until it starts to caramelize a bit . . . . you decide on the flavor you are after. After the onion is the way you want it, add the chopped collard greens to the pan. Let them cook for a minute on medium, then sprinkle with a little (just a little) salt. While the collard greens are cooking add the Better Than Bouillon to the 1/4 cup hot water and mix it up. Add the carrots to the pan. After about 10 minutes on medium heat, add the liquid bouillon to the pan, if it is not dissolved push the greens to one side of the pan and add the liquid directly to the pan so the heat help melt the bouillon. Then mix it all together. Add the garlic. Then cook until the collard greens are to your liking. I don’t cook them until they lose all their bright green color. But if you like them that way – do that.
I probably will add more carrots next time, but I basically used what we had. I had almost forgot we had the collard greens because they came in our produce box. So I hadn’t planned ahead on how to cook them. But, as I have said many times before, I am fortunate my husband likes a lot of things so sometimes when I throw stuff together he is ok with it. It seems like he really likes collard greens so he might just eat them any way I cook ’em. Not me.
I still have not tried the recipe that Chef Dwight gave us in my comments. One of these days, Dwight! Do go to my first post My Experiment with Collard Greens and read the comments for a Southern Recipe for collard greens.
I will just keep cooking them for my hubby!