Collards: Get the Smell Out
Collards have a reputation for needing to be cooked for hours and end up smelling up the house. This couldn’t be further from the truth. They can be enjoyed raw, steamed or lightly cooked. Or, long-cooked, such as with ham hocks.
Collards are one of the oldest vegetables found in the same cruciferous vegetable family as some of the other vegetables I’ve written about in this blog: Turnip, rutabaga, kohlrabi and Brussels sprouts. As well as broccoli and cabbage, among others. Collards are sometimes called “tree cabbage” and “non-heading cabbage.” (1)
While collards are hearty enough to grow during the winter, they usually are available year-round. They are a versatile option for recipes, as you can find below.
What do collards taste like?
Collard leaves can range from a lighter shade of green to a deep shade. The leaves are flat with a thick rib through the center. Many folk will cut out the ribs and throw them away, but the ribs have good flavor and nutrition. See below for preparation tips.
Some say their flavor is bitter, others say they are more alkaline. Some say you must cook them for ages. Others know you do not need to. Now is the time to find some fresh, tender leaves! Avoid the brittle leaves.
As with Brussels sprouts, when cooked too long, the sulfur in collards can smell up the kitchen. That smell is a compound that fights cancer. See the section called “How nutritious are collards?” for more details.
How do you prepare collards?
To enjoy them cooked or raw, it’s common practice to cut the ribs out from the leaves first. This is because the ribs and the leaves are different textures and thicknesses. Depending on the dish, finely chop the ribs to use within the dish or save for another dish. One of my favorite ways to use the ribs is to sauté them with chopped peppers and onions. I call it “confetti greens.”
Once the ribs are removed, collard leaves are often rolled up and chopped very finely, before sautéing or slow cooking. Leaves can also be used as an alternative to a tortilla wrap. Some steam them before using to aid in rolling; others use the fresh leaves raw. I recommend using the steaming method if the leaves are a bit older.
Note: Some folks find cruciferous vegetables a little bitter. If you raise the pH of the dish by adding some vinegar or citrus juice (lemon or lime), this can help tone down the bitterness.
How nutritious are collards?
Collards are low in calories and are an excellent source of vitamins A, C and K. They are also a good source of fiber (2). Studies show that cruciferous vegetables play a key role in the following: cancer-fighting, detoxification, anti-inflammatory, and heart health, among other benefits. Click here to read more about their “super food” capabilities.
Leave a comment below and let me know how you enjoy this delicious vegetable!
Adapted from The Cancer Lifeline Cookbook
Note: Freezes well; add other colors, such as chopped red peppers, for variety of texture, color and flavor.
Adapted from: Cancer Lifeline Cookbook. By Kimberly Mathai, MS, RD with Ginny Smith. Sasquatch Books; 2nd edition (May 11, 2004), page 154.
Click here for more recipe ideas!
~ Nancy Miller, MS, RDN
When I was thinking about which vegetable to highlight, as we are leaving the winter season, I thought of the sorely-misunderstood and poorly cooked Brussels sprouts. They are one of my family’s absolute favorite foods – I’m on the third batch in as many weeks - but most folks treat them badly and I wouldn’t like them cooked that way, either!
Brussels sprouts are in the same cruciferous vegetable family as some of the other vegetables I’ve written about: turnip, rutabaga, & kohlrabi. As well as other, more commonly-eaten vegetables such as broccoli and cabbage. While a Brussels sprout bud has the many layers like cabbage does, Brussels sprouts buds grow on a stalk and cabbage is a large head that has its own root.
You will usually find Brussels sprouts year-round in the grocery store, but they are most abundant in the winter months - think of those large, fresh stalks you can find during the holidays. Those stalks are cheaper, due to less labor to harvest, and they stay fresher longer. Brussels sprouts, in their present form, were cultivated in Belgium, which is where their name originated from. Brussels is the capital of Belgium, so remember the capital “B” and the “s” in the name when you talk about these delicious vegetables!
What do Brussels sprouts taste like?
How do you cook Brussels sprouts?
Most folks boil them, sliced in half or whole. Because the buds are round (or half-rounds), some sections are over-cooked and other parts are raw. Consider trying a different cooking method next time you prepare Brussels sprouts!
If you do boil or steam your Brussels sprouts, it is vital that you cook them until just bright green. They will continue to cook from residual heat. It’s also important that you slice them the same size so they will cook at the same rate.
You can also roast them to bring out their sweet, nutty flavor. Coat them with oil, salt, and pepper first. Click here for more detailed preparation options.
How nutritious are Brussels sprouts?
Brussels sprouts are low in calories and are an excellent source of vitamin C and vitamin K. They are also a good source of fiber, potassium, vitamin A, folate, manganese and vitamin B6 (1). Studies show that cruciferous vegetables play a key role in cancer-fighting (eaten raw; 2), among other health claims. Click here to read more about their “super food” capabilities.
Below is my family’s favorite recipe. For many years, we ate the Brussels sprouts thinly sliced, by hand or by food processor. Recently, I accidentally chose the wrong slicing disc for the food processor and ended up shredding them like cheese! We are totally in love with this new texture and how quickly they cook. Note: Amounts don’t need to be exact, so use these amounts as a loose guideline. I hope you will give Brussels sprouts another chance.
Shredded Brussels Sprouts with Bacon and Cranberries
*Trader Joe’s has an affordable bacon option of “ends and pieces.” Use as much or as little or none of this as you’d like.
This is an original recipe. Click here for a similar recipe, with different cooking methods and slightly different ingredients.
Click here for another delicious-looking recipe. I’m anxious to try it! Leave a comment below if you try it to let me know what you think!
~Nancy Miller, MS, RDN
A place for our consultant Registered Dietitian Nutritionists (RDNs) to share nutrition science, yummy and healthy recipes, tips on seasonal ingredients, and other nutritional musings. Enjoy!