Orange Fennel Collard Greens
The mother says: “Eat your greens! It’ll add color to your cheeks!”.
The kid replies: “But I don’t want green cheeks!”
Ha ha ha! I find it funny every time. Okay, now that you know that I’m easily amused, let’s get serious people. I’m sure you’ve all heard that you need to add not just vegetables to your diet but specifically green leafy vegetables. Here are the facts: Greens are PACKED beyond belief with essential minerals and vitamins. I’m talking about potassium, calcium, magnesium, Vitamins A, C, E, B etc. The list goes on. In fact, calorie for calorie, greens beat just about every other food for the amount of nutrients they deliver.
So what does this mean? This means a lower risk of heart disease. Studies show that it lowers your chances of getting cardiovascular disease by 11 percent. You’ll be protecting your bones from osteoporosis. You may be preventing diabetes. You’ll be protecting your eyes from aging. You’ll be reducing your risk of developing CANCER. Coming back to your cheeks – collard greens will help clear acne and promote skin repair. And if great skin wasn’t enough, it will even help regulate your weight!
I know. We all know. Greens are great. but…….. BUT!………. oh, the taste. Sigh. A super hero comes to rescue us and we’re busy wondering why they’re dressed in such a tasteless outfit. This recipe is to collard greens what batman (the new one) is to super heros. I assume I don’t need to explain myself.
So yes, I do consider dark leafy greens, like collard greens, super food. Try this recipe out, I bet you’ll welcome collard greens to your table any time.
Orange Fennel Collard Greens
Makes: 4 servings
Ready in: 40 minutes
- 1 bunch of collard greens (about 1 – 2 pounds); discard large stems and cut into inch thick pieces
- 1 medium fennel bulb
- 1 cup orange juice
- 1 teaspoon orange zest (optional)
- 4 tablespoons unsalted butter (or use vegetable oil to make this vegan)
- salt and pepper to taste
1. Using a sharp knife, cut the stalks off the fennel and cut the bulb in half. Remove the core and slice the bulb into 1/4th inch thick slices.
2. Using a zester, finely grate the zest (skin) off of an orange. This step is optional.
3. Squeeze 1 cup of juice out of fresh oranges. You can also use packaged orange juice.
4. Over medium-high heat, melt the butter in a large pan. Stirring frequently, add the fennel and orange zest and cook until the fennel browns around the edges; about 10 minutes. Reduce the heat to medium-low and cook for about another 10 minutes until the fennel is transparent and tender. Add the orange juice and allow it to boil over high heat until it reduces by 1/3rd; about another 5 – 10 minutes.
5. Stir in the collard greens. Cook until the leaves are wilted and tender; about 10 minutes. Season with salt and pepper to taste.