RE: Collards - surprise!
Posted Saturday, March 20, 2010 at 8:10 AM
I love collards too, and they are super good for you. Like everyone has mentioned, they are great with acid and spice--lemon and Tabasco, or balsamic vinegar and red pepper flakes, etc. YUM.
I cut out the stems and slice them into thin ribbons. I do put them in soups--just eat them more like noodles, twirled around a fork or spoon.
Here's another trick: using the raw or lightly steamed leaves as wraps.
Lay a big flat leaf out flat, and with a sharp knife cut a narrow upside-down V along the bottom part of the stem, just to get the thickest part.
To steam, lay on a plate and put in the microwave for 30 secs-1 min. Roll up fillings like leftover rice and stew, or tofu scramble, or other warmed fillings--kinda like a classic cabbage roll. Top with tomato sauce or etc. When you steam them they turn dark green and soft, and you need a fork to eat the packets.
To use them raw as a wrap, cut the stem the same way. Flip so the "underside" of the leaf is facing up, spread with hummus, add other raw toppings like tomatoes, sprouts, etc. and roll, tucking in the tails where the stem was. I've even started using these as tortillas for burritos. Raw they stay crunchy and are pretty sturdy--you can handle them as finger food if you don't over stuff them.
So good. I've been going through 1-2 batches a week. (They are winter hardy.)