I eat these all the time. Daily. They’re so good for you, they’re so yummy, and they don’t bother me at all.
1. Put approx. 2 tablespoons of coconut oil in a frying pan. This might seem like a lot but it’s good for you and it makes the collards tastier.
2. Wash collard greens. You buy them in a bunch, I’ll cook about one bunch per person. Usually this is a little bit too much, but it’s better than not enough. Some vegetables I can get away with being non-organic, but collards aren’t one of them. They upset my digestion if they’re not organic. No idea why, but something to keep in mind.
3. Cut up collard greens in about 1 inch segments. Nothing fancy. Don’t cook the bottom stem part.
4. Turn the frying pan on medium high.
5. Put the collard greens in the pan, if they spit at you, turn it down slightly and put a splatter guard on. Splatter guards are great because you can cook at higher temperatures without being attacked by spitting oil. Invest in one. They’re cheap. The 3$ ones break really quickly though, I’d recommend a silicon one like the one below.
You can find them here.
6. If you don’t have a splatter guard, be prepared for some spitting. But if it’s hot like this it’ll make the collards crispier and yummier.
7. Stir approximately every 2 minutes until they look darker (approx. 5 minutes)
8. Turn down to medium low or low and let them cook for another 5 or 6 minutes until they’re soft. The ones that look kind of see through were cooked at a higher heat and are crispy. They’re less bitter.
9. Eat. Usually this is a side, but if I have a craving for some collards (it happens), I’ll just eat them alone.
Looks a bit bare without a serious carb, but whoooooo cares. I usually eat quite a bit more than this… This was a pre-pregnancy food photo.