With the start of the new year upon us healthy cooking is usually at the front of everyone’s mind. It certainly is for me. This month I will feature recipes that are mainly considered healthy in one way or another. I will feature recipes that are low carb, gluten-free and low-fat. I am cutting out many carbs from my diet personally so you will see lots of low carb recipes. I will also post the regular baking and cooking recipes that I prepare for clients as well.
Cooking greens is a clear favorite of mine for eating healthy. Greens can be cooked ahead of time and frozen for up to 3 months. Greens retain most of their vitamins and re-heat great after being frozen. Since greens are cooked for a long time they do not lose textural appeal when freezing. Some recipes call for sauteing greens lightly but for this purpose we will be cooking the greens in a long braise.
First start off with some lovely greens. I use collard greens, kale and mustard greens for most recipes. A combination of the three is always tasty.
Trim off the thick stems.
After you have trimmed the thick stems then cut the greens up as much as you prefer. I like a large chop.
To flavor the greens I will render the fat from thick sliced bacon and pour most of the fat off.
Let the bacon cook down for about 10 minutes. Drain most of the fat off and add onions and peppers finely diced. Cook until veggies are soft and drain off more fat. Add minced garlic at the last-minute to avoid overcooking the garlic.
Add chopped greens and about 2 cups chicken stock or water. Cook greens until tender. I will often use my pressure cooker and the greens only take about 15 minutes. For stove top greens it will take up to 45 minutes to simmer then until tender. When done this dish is not beautiful but the bitter flavor will dissipate and the soft greens will be delicious.
Serve greens topped with vinegar, olive oil or chopped hot peppers. Great with corn bread.
Greens are high in vitamin A, C and K. They also have great fiber content and magnesium.