It’s just about to get too hot to find greens at the market so take advantage of them while they are here! This is our favorite way to cook up fresh collard greens.
1 lb. fresh collard greens, trimmed and shredded
1 Tbsp. olive oil or bacon grease
1 onion, diced
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. ground ginger
4 1/2 cups water, divided
Sea salt & pepper, to taste
Heat oil over medium heat. Add dry spices and toast until fragrant and dark, about 3 minutes. Add onion and cook 3 minutes. Add 2 cups of water and bring to a boil. Let boil for 3 minutes. Add collard greens, the remaining water, salt and pepper. Bring back to a boil and then reduce heat to a simmer. Let simmer on the stove for 45 minutes and then cover. Watch the water level — if water is reducing too quickly, cover sooner than 45 minutes. Let simmer covered for another 45 minutes or until greens are soft and pot liquor is very dark.
Serve with your favorite homemade cornbread.