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(Cranberries
are back in the stores, and you can
always buy collards. This is a fat-free,
fairly fast, nutritious side dish.
(I make cranberry sauce –
one cup water, one cup sugar and one bag
of cranberries washed and picked over.
Put all in a small saucepan, bring to a
boil and cook until most of the
cranberries pop. It will keep in the
refrigerator for months. You can
substitute part of a can of whole-berry
cranberry sauce. You can add more or
less vinegar and cranberry sauce
depending on the size of the collard
bunch.
( I found this years ago and
cannot remember where.)
Ingredients
1 bundle of collards
1 red grapefruit or one
apple or one pear
2 tablespoons balsamic
vinegar
½ cup cranberry sauce
To make
Wash the collards. Bring a
large pot of water to a boil. Lay one
leaf at a time on a cutting board and
cut out the tough main stem. Pile up the
leaves and cut them into 1-inch squares.
Put the cut leaves into the boiling
water for a minute to blanch, pour into
a colander, douse with cold water and
drain. You can put part of the collards
in the refrigerator for a day or two if
you do not want to cook them all at
once.
Peel the grapefruit and take
off all the white membrane around each
segment. Pull each segment into three or
four pieces. If you use an apple or a
pear, core it and cut it into bite-sized
pieces.
Put the balsamic vinegar in
a large frying pan, add the collards,
the grapefruit (or pear or apple) and
the cranberry sauce. Heat until warm
while stirring a few times to break up
the clumps of collards. |
