Lemony Collard Greens

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Well I certainly meant to post sooner but iI was in Europe and I'm sorry to say that most of the hotels I was staying at had very poor internet service so I decided until I got home and recovered from jet lag. Before I left, I made a lovely Pork Tenderloin Roast and I was cleaning out my fridge before leaving, I cooked every vegetable that was in there. I had a bunch of Collard Greens that I was going to make into soup but I sautéed it instead and made it wonderfully tart with lemon. It was so delicious!  It's a great side to serve with a fatty meat, like Pork and it was my favorite side. Like most vegetables, you don't have to do much to make it delicious. A quick sauté with Red Onions, a pinch of salt and sugar, a small amount of Chicken Broth and a squeeze of a fresh Lemon. That's it and it is wonderful. I will be making this version of Collard Greens more often!

Lemony Collard Greens

1 bunch Collard Greens, washed

1/2 Red Onion, thinly sliced

2 Tablespoons Vegetable Oil

1/3 cup Chicken Broth

Juice of 1 small Lemon

1/4 teaspoon Sugar

1/4 teaspoon Salt

Pull the leaf part of the Collard Greens off of the stems. Roll up each leaf and slice (Chiffonade) finely into ribbons. Cut in half lengthwise if they are too long to manage 

n a large frying pan, heat the Oil and add the Red Onions. Cook until they become soft.  Add in the Collard Greens and sauté until soft. Sprinkle with the Salt and Sugar and add in the Chicken Broth. Cook, stirring until the Chicken Broth is mostly absorbed and sprinkle on the Lemon Juice. Serve immediately.

Five Element Analysis

As a leafy green. Collards belong to the Wood Element and the Chicken Broth and Lemon Juice adds even more  The only other major ingredient is the Red Onions which contribute the Metal Element so this is a good dish to serve with Pork or Fish, which are Water Foods. The meal should also have some Earth and Fire foods to create a balanced meal.