Growing up and living in the south, I have always heard eating collard greens and black eyed peas brings good luck in the new year. This year, I had so much fun developing a new, easy recipe for collards for the January issue of Birmingham Magazine. What I really love about collard greens is that they are packed with nutrition and are known as a cancer-preventive vegetable. They offer an excellent source of vitamins B6 and C, carotenes, chlorophyll, and manganese. One cup of collard greens provides more than 70 percent of the RDA for vitamin C. Collard greens are also a very good source of fiber, and several minerals, including iron, copper, and calcium. This 15 minute recipe for Balsamic Glazed Collard Greens has a salty and sweet combination from dried cranberries, toasted pecans and balsamic. Serve with pork, chicken, beef or fish for a tasty and healthy side dish.
Balsamic Glazed Collard Greens
4 to 6 servings
1 (16-ounce) package fresh collard greens
1 teaspoon canola or olive oil
1/4 teaspoon freshly ground pepper
1/4 cup balsamic vinegar
1/3 cup dried cranberries
1/4 cup toasted pecans
1. In a large nonstick skillet cook collards in hot oil over medium heat 3 minutes or until wilted slightly. Add pepper and drizzle with balsamic vinegar, tossing gently until combined. Top with cranberries and pecans, mixing well. Serve immediately.