Uncomplicated collards should stand up to bite

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Q: I enjoy your column. Can you get the recipe for collard greens at Greenwood's in Roswell? I just love those greens!

-- Jody B. Sloan, Tucker

A: Bill Greenwood, the chef and owner of Greenwood's, admits that his collards are one of his most popular sides, selling more than 20 orders a night. He likes to cook them just till al dente, a term more commonly used for pasta, but which here means they should still have some "bite" or firmness. He points out that collards are more tender and will cook more quickly in the winter. You might need to add 15 minutes cooking time in warmer months.

-- Jeanne Besser, for the Journal-Constitution

SIDE DISH

Collard Greens

Makes 5 servings

Preparation time: 15 minutes

Cooking time: 30 minutes

1 (1-pound) package or 1 large bunch collard greens, cleaned and chopped

2 1/2 quarts water

2 heads garlic, peeled and chopped

1/2 quart apple cider vinegar

1/2 cup brown sugar

Salt and pepper to taste

In a large stock pot, combine collard greens, water, garlic, vinegar and brown sugar. Bring to a boil, reduce heat to a simmer. Cook for 30 minutes, or until just tender. Season with salt and pepper. Drain excess liquid and serve.

Per serving: 132 calories (percent of calories from fat, 3), 3 grams protein, 30 grams carbohydrates, 4 grams fiber, trace fat, no cholesterol, 45 milligrams sodium.

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