Note: this piece first appeared in the March 2006 issue of Clark Wellness ForkBytes.
Serves 4
1 bunch collard greens, washed and sliced (stems sliced separately)
1 tablespoon extra-virgin olive oil
1 teaspoon black pepper
pinch sea salt
1/2 cup water
1 cup fresh chopped dill
1 cup fresh chopped parsley
Heat oil in a large skillet with pepper and add stems, if using, to sauté alone for a minute or two. Add leaves and sea salt and sauté about 3 minutes.
Add water (stepping back to avoid splattering oil), cover pan, and allow to steam for 3 to 4 additional minutes.
When collards are just tender, stir in herbs and serve immediately.
Delicious, nutritious collard greens come from an ancient plant — the predecessor to wild cabbage. The large, heavy leaves are at their peak from January to April (although they’re available all year round).
Collard greens are a nutritional powerhouse. They contain large amounts of the antioxidants vitamin C and beta-carotene, the precursor to vitamin A. As a member of the cruciferous vegetables family, the collard plant also contains numerous cancer-preventive phytonutrients. Collards also contain a good amount of manganese, an essential trace mineral helpful in assimilating vitamin C.
Collards have enjoyed a long history in the United States as an essential component of soul-food and southern cooking. But the traditional preparation (with ham hock) isn’t the only way to enjoy these flavorful greens. They’re wonderful lightly steamed and seasoned with umeboshi vinegar or sautéed in olive oil with lots of garlic. Try our collard recipes for more creative ideas!
I was lucky to teach a very successful cooking class last month to a group of people who either live alone or are the only members of their household interested in preparing healthful, natural meals. Below are the five most common challenges I encounter with clients who cook only for themselves that I shared with them — and suggestions for overcoming those challenges.
Challenge #1: I can’t get motivated!
SOLUTIONS: Make cooking a pleasure rather than a chore! Look in new cookbooks or online for inspiration (our recipes are a great resource!). Educate yourself on the health benefits of cooking your own food. Stock your kitchen with fabulous cookware and equipment that is a joy to use.
Challenge #2: I can’t figure out how much food to buy!
SOLUTIONS: Plan ahead! Determine what meals you’d like to make this week. Make a shopping list before you go to the market and stick to it! Don’t be afraid to buy very small quantities of fresh produce. It’s okay to get just what you need. The grocer will halve that enormous green cabbage for you!
Challenge #3: Every recipe I find serves 4 to 8 people and I’m sick of leftovers!
SOLUTIONS: Don’t let this be a barrier to cooking for yourself! Most recipes are easy to convert to smaller portions. Just haul out your old calculator and divide the amounts. Remember, recipes are guidelines. Most don’t have to be followed exactly.
Challenge #4: I hate eating alone, so I always go to restaurants!
SOLUTIONS: There’s a good chance your friends don’t want to eat alone, either. Why not invite someone over for a casual dinner at home, or invite a lot of people over for a cooking party? Another great idea is to have a weekly potluck with your group of friends (a different person can host each week).
Challenge #5: When I do eat at home, I eat waaaaay too quickly — I hardly even taste my food!
SOLUTIONS: Use quick & easy recipes so you have more time to enjoy your meal. Get motivated using the tips in Challenge #1, and make your meal special with your good china, placemats, and candles. You deserve it!
Beauty surrounds you because you create it.
– a fortune cookie
