As promised, here’s another idea for preparing greens. I tossed this together a few weeks ago after a man at my church described the way his father-in-law prepares collards. I had never thought of using Mexican flavors, but the dish turned out very well. It was a nice change of pace, and my husband and I really enjoyed them.
Mexican-Style Collard Greens
1 to 2 tablespoons virgin, unrefined coconut oil (or extra virgin olive oil)
4 to 5 cloves garlic, minced
1 small onion, diced
1 can (10 oz) Rotel tomatoes (diced tomatoes with chilies)
1 to 1.5 pounds collard greens, washed, trimmed, and thinly sliced
ground cumin
chili powder
sea salt
freshly ground black pepper
Heat oil in large saute pan over medium heat. When hot, add garlic and onions and cook, stirring often, for about 4 minutes, until the onions are soft and transluscent. Add the Rotel tomatoes and increase heat. Bring the mixture to the point of boiling and stir in the collard greens. Stir occasionally until the greens are dark, glossy, and tender, but not mushy (cooking time will vary significantly depending on the maturity of the collards). Season to taste with the cumin, chili powder, salt, and black pepper.
NOTE: If you’re a wimp, or if you’re cooking for one, try using mild Rotel tomatoes.
