Recipe by Keith Dallmer
"A southern tradition with a ginger flavor."
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1 1/2 teaspoons
1 1/2 teaspoons
collard greens - rinsed, trimmed and chopped
It has been asked, is this a soup? You can certainly make it one, but it is a Greens dish like Spinach. The volume of liquid is used for boiling, as the greens can be a little tough if not boiled sufficiently, the left over “Broth” makes a great Soup base or you can add vegetables and make it a soup, as the first reviewer has. Either way this is a good dish!
First time cooking collard greens, I picked this one because it has the simplest ingredients. But I'm not sure WHAT is it suppose to be (a soup?). I measured out the 3Qts of water, boiled down a little bit. I'm going to add cooked sliced carrots to it and make it a soup. (Tastes a bit like spinach, but not as strong flavor).
I was really surprised at how good the flavors were together -- a great alternative to the neverending pork-flavored collard greens. I used a 1-lb bag of prewashed and chopped collards, and a single can of chicken broth instead of all of the water and bouillon, stuffed into a 4-qt pot and stirred after about 5 minutes when it had time to wilt some. Twenty minutes was plenty of cooking time, leaving the collards a beautiful green and still intact, but not at all tough. Using less liquid made the flavors more intense, and I'm sure a whole lot less salty than 6 bouillon cubes! My teenager actually scraped his plate.
Lots of good flavors enhancing the beautiful green leaves.
Not greasy! Great ginger kick. Don't be afraid to double the garlic and ginger. And definitely add fresh grated ginger...at least as much as the minced garlic.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Collard Greens
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 4
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