Popeye's Collards


Popeye's Collards
Over the years, quite a few people I know have become excited (dare I say infatuated?) with collards after discovering their inherent deliciousness. These collards are even tasty eaten cold the next day. Popeye developed this recipe after maxing out on canned spinach.

 

1 tablespoon olive oil*
½ teaspoon ground cumin
½ cup chopped onions
2 tablespoons Bragg’s Liquid Aminos or low-sodium soy sauce 
6 cups washed and chopped collards, stems removed
2 tablespoons balsamic vinegar or rice vinegar

1. In a large skillet, heat the oil over medium heat.
2. Add the onions; cook, stirring, until transparent, about 2 minutes.
3. Add Bragg’s/soy sauce.
4. Add the collards; cook, stirring, until the collards are wilted, about 2 minutes.
5. Add ½ cup of water; simmer, covered, 10 - 15 minutes.
6. Cook until desired consistency.
7. Drain, add vinegar and serve.

* Or try the above without oil. Use water and soy sauce.

- Greg Hottinger, MPH, RD





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