Creamed Collards (Vegetarian Style)

What You Need:

  • 8 pounds collard greens (8 bunches), tough stems and ribs removed
  • 1 stick (4 ounces) unsalted butter
  • 6 large shallots, minced
  • 4 large garlic cloves, minced
  • 1 quart heavy cream
  • Pinch of freshly grated nutmeg
  • Pinch of Cayenne pepper
  • Kosher salt and freshly ground pepper

How to Make It:

Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred. In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper, cayenne pepper and serve.

Recipe adapted from: Food and Wine and Allison and Slade Rushing

Collard Green Tuna Salad Wraps

What you Need :

  • 1 can albacore tuna (drained)
  • 1/3 cup red onion
  • 1/4 cup dried cranberries
  • 1 small apple (diced)
  • 1/2 stalk celery thinly sliced with leaves
  • 2 tbsp. mayo
  • 1/2 tbsp yellow mustard
  • salt and pepper
  • 4 mustard green leaves

How to Make It :

In a mixing bowl, combine tuna, red onion, cranberries, apple and celery. Stir to combine ingredients. Add mayonnaise and mustard, stir again. Next, add sea salt and black pepper (to taste). Store in the refrigerator until ready to assemble wraps. To assemble the wraps: rinse collard green leafs and trim off bulky stems. You may also want to trim off some of the collard leaf “backbone” just to make it more flexible. This will also help with flexibility. Add tuna salad into the center of the wrap and then roll like a burrito. Serve with a side of fresh fruit, salad or other raw veggies. Cut into halves and enjoy!


Recipe adapted from: Keep Your Diet Real