Cooking Collards

[KristinP]

Hi, I know that collard greens should be cooked before eating, but is it necessary to boil them first?  Boiling seems like such a harsh way to cook them, and I fear it may rob too many nutrients.  Is simply sauteing or perhaps steaming enough?

[Marlina E]

Yes, you can definitely saute or stem them only.  I never boil them...

[MistyH]

Should they not be eaten raw for any reason? 
I blend them in my green shake.

[jodi f.]

Misty,

People who are hypothyroid should restrict their intake of raw cruciferous vegetables, as they're goitrogenic, and some people seem to have difficulty anyway digesting raw crucifers.

I highly recommend growing your own collards so you can harvest the leaves when they're smaller than ping pong paddles. They're so much more tender and delicious this way. I use collards in bean dishes (black-eyed peas and collard greens) and in frittatas, mixed with other greens. When the plants mature and go to seed, I use the flowers in salads. This can be done with all the cruciferous vegetables, as well as with wild mustard flowers that flourish in Sonoma County (and probably all over) in the spring. They're likely contraindicated for hypothyroid, too, but in small doses, I just don't worry.

[NattaliaC]

Kristin,
I have had some good luck with the mediterranean saute method of cooking greens.  Use 2-4 tablespoons of broth in the frying pan instead of oil.  Saute the greens for 3-4 minutes, remove from heat and add a squeeze of lemon, a bit of olive oil and some garlic.  Delicious!   
Nattalia

[AmandaL]

I cream them with butter, cheese, 1/2 and 1/2, and garlic.    It's like heaven in a bowl!

[GayleY]

I am late reading all the collard suggestions but would like to add an idea.

I got a recommendation to include cooked greens in my daily diet when my children were small so began a love affair that continues even 25 years later.  I feel like something is missing if I don't have a helping of kale/collards/mustard each day.
Maybe because of feeding the kids, we got into lightly sauteing the greens with slivered onions and salt/shoyu.  After the initial saute, add a bit of water, turn on low, and cover for 2/3 minutes but still bright.  The result is very sweet and tasty.  Even for kids! 

I envy folks who have acess to young greens but even the larger, older ones work well when teamed with onions.  Many great  ideas have already been posted. 
I appreciate reading them.

Here's to great greens!!
Gayle

[MistyH]

Thank you Jody!