Collard Greens. You must try this recipe.

Collard greens belong to the same family of vegetables as broccoli and cauliflower, but do not form "heads." Instead, collard greens have broad, flat, dark green leaves that are high in fiber and packed full of nutrients. One cup of these greens provides more than 100% of the daily recommended intake for Vitamins K and A, and 50% of the daily recommended intake of Vitamin C and folate.. It is also high in manganese and various phytonutrients that appear to have chemopreventive (cancer-preventing) properties.

This recipe was taken from the "Fresh from the Vegetarian Slow Cooker" cookbook by Robin Robertson. This is a must have Vegetarian cookbook. I have it and love it. See the recipe below. This recipe is a great way to get a child to eat Collard Greens.

Spicy white bean and sweet potato soup with collard greens January 11, 2009
Filed under: Uncategorized — superspark @ 9:23 pm
Spicy white bean and sweet potato soup with collard greens (serves 4-6)
Ingredients:
1 tbsp olive oil1 medium yellow onion, chopped1 small red bell pepper, seeded and chopped2 garlic cloves, minced1 lb sweet potatoes, peeled and chopped into 1-inch cubes1 fresh hot chile, seeded and minced1 tsp peeled and grated fresh ginger1 14-oz can diced tomatoes with their juices3 cups slow cooked or 2 14.5 oz cans of cannellini beans, drained and rinsed1 tsp light brown sugar or natural sweetener1/2 tsp allspice1/2 tsp cumin2 bay leaves3 cups vegetable stock (we used Better than Boullion)salt and freshly ground black pepper2 cups chopped collard greens cooked in simmering water until tender and drained
1. Heat the oil in a large skiller over medium heat. Add the onions, bell pepper, and garlic. Cover and cook until soft, about 5 minutes.
2. Transfer the mixture to a crock pot (slow cooker). Add the sweet potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock, then season with salt and pepper. Cover and cook on low 4-6 hours.
3. Close to serving time, stir in the cooked collard greens. Taste and adjust the seasonings, remove the bay leaves and serve.
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