Collard Greens, something else to do with them

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Hannah Gruen said:

In my ongoing quest to find more and tastier ways to consume lots of green,
leafy, low-carb veggies, I prepared chicken thighs with collards, turnips,
carrot, onion, and garlic. I'm happy to report that it was quite
scrumptious. Collards seem to lend themselves well to being cooked like
this. It was a simple, homely, hearty one-dish meal.

I browned some chicken thighs, skin-on, in a bit of coconut oil. Then I
added a thick slice of onion, a diced clove of garlic, enough collard greens
(cut in strips) to fill the pan, some peeled and quartered white turnip, and
a few thich chunks of peeled carrot. I added a couple tablespoons of water
and cooked over medium heat, covered, for about 1-1/2 hours, stirring
occasionally, till the chicken is very tender. S&P to taste.

Collards and kale have incredibly high nutrient densities, so are a really
good addition to any diet.

HG

What a great meal, nutritionally and savory wise! I love blanched
broccoli rabe, too, sauteed with garlic in olive oil with a splash of
stock and sauterne. I love kale, collards, other greens sauteed the
same way.

It's so nice, in winter, to have something stewing, too, innit?

Susan

Susan said:

What a great meal, nutritionally and savory wise! I love blanched
broccoli rabe, too, sauteed with garlic in olive oil with a splash of
stock and sauterne. I love kale, collards, other greens sauteed the
same way.

Yes, you're right and I've recently learned to love broccoli rabe! I have
one recipe I love that calls for mixing browned, cooked Italian sausage with
a bunch of broccoli rabe, chopped, some cooked pasta, and a cream sauce with
Parmesan. Just a great blend of flavors. If you use a lc pasta and make the
cream sauce with either egg yolk or gum thickener, it can even be lc.

I do think broccoli rabe's slight (but pleasant) bitterness goes
particularly well with anything cheese-like.

Your recipe sounds wonderful, is different from any way I have cooked it so
far, so I've saved it. Thanks!

Quoted message said:

It's so nice, in winter, to have something stewing, too, innit?

Definitely. It's been *cold* here!

HG