Collard Greens With Onions and Olives
"This was inspired by a recipe in "Wild About Greens" by Nava Atlas. It fits in well with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen collards, frozen chopped onion and jarred garlic. The recipe also works well with kale or chard."
photo by Anne Sainz
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
7 cups
- Serves:
- 4
ingredients
- 2 bunches collard greens, chopped or 20 -24 ounces collard greens
- 1⁄2 teaspoon oil (to coat pan)
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 4 mushrooms, sliced
- 1⁄2 cup dry sherry
- 1 cup cured pitted black olives, roughly chopped (such as Kalamata)
- 1⁄8 teaspoon hot red pepper flakes (or to taste)
- 1⁄2 cup sliced almonds
directions
- Wash, remove the stems, chop the collards and set aside. The easiest way to remove the stems is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion, garlic and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of sherry as needed to prevent sticking.
- Add the rest of the sherry and as many greens as will fit. Cover and allow collards to wilt. Keep adding greens and mixing frequently until all greens have been added.
- Stir in olives, pepper flakes and almonds.
- Cover and cook the mixture over medium heat, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
