Collard Greens and a Spice Rub

Believe it or not I had never eaten greens until I moved down south. Shocking, I know! I avoided greens for the longest time expecting them to taste terrible. Why did I wait so long? Collard greens are delicious and full of great for you nutrition. It is very closely related to cabbage but it doesn’t form a head like cabbage. They are high in many vital minerals, they help lower cholesterol, and have been shown to reduce the risk of cancer. Look here for more on collard greens. They are also very cheap, usually under a dollar for a head.

The dark green leaves take a little more time to prepare than just eating a salad but the taste and health benefits are definitely worth it. I doubt that any true southerner would say these are the traditional way to prepare them. But, I feel everything tastes better with bacon and butter. Try this recipe out and I guarantee you will be a greens convert too.

For our meat portion of the meal T found a spice rub in Men’s Journal that was very tasty. We made a few alterations to the original cutting a significant portion of the salt and sugar. It is spicy and sweet without being overpowering. Below are the measurements we used.

Collard Greens

2 bunches of greens washed and cut

1 yellow onion sliced

3 cloves of garlic diced

3 slices of bacon diced

1/2 stick of butter

1/3 cup of chicken stock

pepper (do not add salt because the above ingredients add quite a bit on their own)

Dry Rub

1tbsp ground cumin

1tbsp ancho chili powder (regular chili powder works too)

1tbsp salt

1tbsp brown sugar

2 tbsp black pepper

1.5 tsp cayenne

Wash the greens well. No one likes a gritty side dish. Trim the main stem from the center of the leaf and discard. Cut the leaf into ~1 inch squares.


Melt butter in a large deep pan over med low heat. Add bacon, onions, and pepper to the butter.

Cook bacon and onions on medium low until the onions begin to get soft and clear. Add the garlic and continue to cook until you have a browned the onion and rendered a lot of delicious fat. Remember fat is your friend. Fat is what our brains run on. Don’t fear the fat!

Add the greens and stock to the pan. Toss a few times to coat and cover.

The greens take about 30 minutes from this point. You will want to occasionally stir them. They will be lovely and wilted when done. If there is still a lot of liquid uncover and stir for the last 5 minutes.

I seasoned some chicken legs and pork chops with the rub and grilled them until done.

We ate the meat and greens with some roasted broccoli. This is my favorite way to make broccoli and it is so simple. Just cut up into large chunks, drizzle with olive oil, sprinkle salt and pepper, then roast at 350 until lightly browned.

This meal is perfectly paleo and so yummy. Try it for your next BBQ.


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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

2 responses to “Collard Greens and a Spice Rub

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