Collard Greens for Breakfast!
Collard greens are a delicious additive to several egg dishes. If you are looking for a vegetable that is delicious and packed full of nutrients Collard Greens is your go-to veggie. Collard greens are low in calories and fat, cholesterol-free, and full of Vitamins A, C, K, folate, calcium, and fiber. They have a very mild, semi-smoky flavor and are a popular staple in Southern meals.
Selecting, Preparing, and Storing Collard Greens:
When shopping for collard greens look for firm, unwilted leaves that are deep green in color with no signs of yellowing or browning. Collard greens should be washed several times in cool water to clean before storing or cooking. If they are not washed well they will have a gritty texture. Store in a plastic vented bag or container with ventilation for up to five days in the refrigerator.
Cooking Collard Greens:
You can steam, boil, braise or sauté collard greens just do not overcook them. Cooking time will vary from 20 minutes to an hour depending on their maturity (toughness). The collard greens will turn bright green when they are done. Do not overcook collard greens or you will smell that unpleasant sulfur smell they emit when overcooked.
The nutritional value for 1/2 cup cooked collard greens is: Calories: 10; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 1 g; Protein: 2 g; Sodium: 11 mg.
Tiffany’s Collard Green Scramble
2 cup chopped collard greens
2 plum tomatoes, chopped or salsa
1/2 cup onions, chopped
6 strips of cooked bacon, crumbled or 1 cup cooked sausage crumbles
8 large eggs
1/4 teaspoon black pepper
1/2 cup shredded sharp Cheddar cheese
In a large skillet, cook the bacon or sausage. Remove the meat and place it on a paper towel-lined plate. Chop and set aside. Add collard greens, tomatoes, and onions to skillet cook over medium heat for 4 to 5 minutes, or until vegetables are tender.
In a large bowl, whisk together eggs, and pepper. Add mixture to skillet; cook without stirring until eggs begin to set on bottom. Stir egg mixture gently to form large pieces. Sprinkle with cheese and continue to cook until eggs are firm. Add the meat. Serve immediately. Enjoy!
NOTE: I have added ½ cup drained chunky salsa instead of tomatoes plus add hot sauce before serving.
For more information about nutrition contact your local UF/IFAS Extension Office https://sfyl.ifas.ufl.edu/find-your-local-office/