It's Collard Day!

8:55 AM, Feb 29, 2012   |    comments
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Triad --  When it comes to kids and vegetables, the two don't always mix.  There are a few ways to make them more appealing.  One was is to plant a garden and get the kids to help.  Kids are likely to be more interested if they have invested their time in the veggies.

Another way is one the Guilford County Cooperative Extension Office and Food Corps are trying.  The go into schools with recipes kids tend to like.  Here are some of those brought to you by the GTCC Culinary Technology Program.  The goal was to make them tasty but use less of the "bad stuff" that makes them taste so good. 

Braised Collard Greens 

Yield: 4 servings

3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced we have at school
2 cups chicken stock 
1/3 cup cider vinegar 
2 tablespoons sugar
3 bunches collard greens, ribs removed
Salt and freshly ground black pepper

In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.

White Bean and Collard Green Soup


1 tablespoon olive oil
1 cup finely chopped yellow onion

3 garlic cloves, minced
1/2 cup white wine
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 bunch collard greens, ribs removed, chopped
2 teaspoons minced fresh thyme

1 qt. chicken stock
16 oz. Great Northern beans, rinsed and drained 

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté for 5 minutes or until onion is tender. Add wine, pepper, and salt. Reduce heat; simmer 5 minutes or until liquid almost evaporates. Add greens, thyme, and broth. Cover, reduce heat, and simmer 8 minutes or until greens are tender. Add beans; simmer 5 minutes or until thoroughly heated.

Collard Greens and Rice

Yield: 4 servings 

2 cups chicken or meat stock 
1 cup long-grain rice 8 cups
1 tablespoon butter or margarine 
1/2 teaspoon salt
1 bunch collard greens, ribs removed, chopped

Bring the stock to a boil in a 2-quart saucepan. Add the rice, butter or margarine, and salt; stir.
Add the chopped collard greens, a handful at a time, stirring after each addition.
Bring back to the boil; cover and reduce heat. Cook approximately 15 to 20 minutes, or until rice is tender.
Season with pepper before serving.

Fried Collard Green Wontons 

Yield: about 70 full size wontons 

4 oz. ham hocks, smoked turkey wings, or smoked neck bones 4 hocks
1 Tbs. hot pepper sauce (recommended: Texas Pete)
Olive oil, for drizzling
1 bunch collard greens, ribs removed, chopped 
4 Tbs. butter above
1 8 oz. pkg. cream cheese, softened

Guilford County Cooperative Extension Office

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