On the second day of Christmas, my true love gave to me……

It’s Day 2 of Pudbudder’s 12 Days of Food.

Today’s gift is a very simple side dish that you can make with collards, cabbage,, spinach, kale or swiss chard or something new I tried in my garden this year – collard cabbage  – a newer variety of greens. It’s quick, easy and versatile as you can add whatever flavors strike your fancy. I start with garlic and olive oil adding a little butter and lemon juice towards the end of cooking time. It’s a great side dish. And the green color is perfect for the season!
If you’re lucky enough to live in a temperate climate like Florida, this is a great winter garden choice. And of course you can grow in the spring just about anywhere. I usually grow broccoli in the winter, but wanted to try something different so added collard cabbage to my winter garden as well.

Collard cabbage and broccoli thrive in northeast Florida.Photo credit: Words Etc.

Collard cabbage and broccoli thrive in northeast Florida.
Photo credit: Words Etc.

These cabbage collards that I am harvesting from my garden are also a great touch to homemade soups and stews. They maintain a nice bright green color when cooked and add both flavor and texture. You can always find collards at the grocery or farmer’s market if you can’t grow your own, so enjoy this recipe even if you don’t grow your own greens!

Christine’s Sauteed Greens

1 large bunch of collard cabbage or greens of choice

1 – 2 tbsp. olive or grape seed oil

2 cloves of garlic, chopped or sliced

Sea salt

Optional: water, butter, lemon juice, cayenne pepper, finely chopped dried hot peppers

Rinse greens thoroughly. Chop into 1 inch wide strips, discarding tough ends.

Heat oil in saucepan. Add chopped garlic, and peppers if desired, sautéing for a few minutes.  Be careful that garlic doesn’t burn. Lower heat and

Add greens to pan after sauteeing garlic and peppers.photo credit: Words Etc.

Add greens to pan after sauteeing garlic and peppers.
photo credit: Words Etc.

add greens to pan and cover.  Continue cooking about 5 minutes. Check pan and add a tbsp. or two or water if desired to allow the greens to steam. Stir mixture and continue cooking on a low heat until the greens are tender to your desired degree of doneness.  Add coarse ground sea salt, lemon juice and/or butter if desired.Serve!

See you tomorrow for Day 3 of Pudbudder’s Holiday Recipe Collection!!

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5 responses to “On the second day of Christmas, my true love gave to me……

  1. Love the pic, it’s too pretty to eat…just saying

  2. Pingback: The third day of Pudbudder is here….. | Pudbudder – It's all about fun!

  3. Pingback: The third day of Pudbudder is here….. | Pudbudder – It's all about fun!

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