Buttered Side Up

Collard Greens

Collard Greens

Welcome to another addition of Eat Your Greens, where I encourage you to eat more leafy green vegetables!

Today we're going to be talking about Collard Greens.

Collard greens are a cruciferous vegetable related to cabbage, broccoli, cauliflower, kale, and Brussels sprouts. They are actually native to the Mediterranean.

Collard Greens - Learn how to prepare collard greens, along with recipe ideas for what do make with them!

Collard greens contain High levels of vitamin K and A, a good amount of vitamin C and folate,  moderate amounts of Vitamin B6, Riboflavin, Calcium, Manganese, and Vitamin E , plus other vitamins and minerals in lower amounts, as well as antioxidants.


Collard greens are available year-round, but they are at their peak in Fall, Winter, and early spring. So technically they aren't at their peak right now (late summer), but I found some local ones at our natural foods grocery store.

Collard Greens - Learn how to prepare collard greens, along with recipe ideas for what do make with them!

To prep you collard greens, begin by slicing out the stems. You can do this by sliding a knife along the stem on both sides, or just tear it off by hand.

Collard Greens - Learn how to prepare collard greens, along with recipe ideas for what do make with them!

You can then chop up the leaves.

As with spinach (and other green leafy vegetables), collard greens contain oxalic acid, which inhibits mineral absorption.

A great way to reduce the amount of oxalates and goitrogens is to steam (or boil) your collard greens for about 5-7 minutes. Make sure you throw out the water, because the oxalates and goitrogens leach out into the water.

I recently read this article saying that the fear of goitrogens in food is a myth, but I still feel that greens benefit from being cooked.

Collard Greens - Learn how to prepare collard greens, along with recipe ideas for what do make with them!

My personal favorite way to eat collard greens is to chop them up and sauté them in bacon grease. Mmhmm.

Here are some other ideas:

Have you ever eaten collard greens? How do you like to fix them?

Dr. Axe
Dr. Mercola
Nutrition Data
Eat To Beat

Egg Custard

Egg Custard
One of my all-time favorite summer desserts (or breakfasts, if I'm honest), is perfectly ripe fruit topped with some form of fat. Heavy whipping cream is quite fabulous. It's super quick and simple, but oh so satisfying.

Egg Custard
Another great topping for fruit is rich custard. Granted, it is more time-consuming, but it is sublime: so rich, so smooth, so dreamy-creamy.

Egg Custard
If you know me for long, you come to realize that I have two requirements for my desserts: not too sweet and heavy on the fat content. This egg custard definitely fits the bill.

Egg Custard

As I said, I like my desserts quite un-sweet. If you have more of a sweet tooth, you can always add more sweetener. I wouldn't recommend going over about 3 tablespoons unless you like things REALLY sweet.

This custard is extremely rich, so you don't need a whole lot. You can make it less rich by using half and half instead of cream, but you'll probably want to make a double batch then.

What's YOUR favorite summer dessert?

Egg Custard

Egg Custard

adapted slightly from Shaye Elliott | 30 mins | Serves 2 | PRINT


1 cup heavy cream,
1 teaspoon vanilla bean paste (<< The best!) or vanilla extract,
1 tablespoon pure maple syrup (or sweetener of choice),
6 egg yolks,


In the top of a double boiler (or a heat-proof bowl set over a pan of simmering water), place the cream, vanilla bean paste, and maple syrup. Heat until quite hot to the touch.

In a medium-sized heat-proof bowl, whisk the egg yolks. Once the cream mixture is hot, slowly add half of it to the egg yolks, whisking all the while.

Return all to the top of the double boiler. Cook, whisking frequently, until custard thickens, about 10 minutes.

Strain into a heat-proof container. Serve hot, warm, or chilled on top of berries, peaches, roasted apples/pears, etc. Or just eat by the spoonful (I won't judge).

Egg Custard Nutrition Facts

Cuban Sandwiches

Cuban Inspired Sandwich
If I'm going to eat a sandwich, I like to go all out. Because I'm trying to not eat too many grains these days, when I do indulge, I like to make sure it's WORTH IT.

This Cuban sandwich is totally worth it in the cheating department. It has a lot going on, but it all goes together so well.

Cuban Inspired Sandwich 14

Pulled pork, ham, sour and salty pickles, and a mustard-mayonnaise sauce. Mmhmm. You can also add some cheese if you like (Swiss is most traditional).

I used my crockpot pulled pork recipe, Applegate ham, Woodstock pickles, and Sir Kensington mayonnaiseAnd I used this 40-minute bun recipe.

Get the full recipe and step-by-step photos for these Cuban-Inspired Sandwiches over on The Pioneer Woman's blog!

Cuban Inspired Sandwich: Pulled pork, ham, pickles, and a mustard mayonnaise sauce. Mmhmm.

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