Seasoning cooked greens with vinegar and hot sauce is typical of Southern cooking. Of course, a Southern greens dish would also include a ham hock or some other high-fat smoked meat. We’ve made this a much more healthful dish by adding just a bit of liquid smoke seasoning instead. While we’ve used all collard greens, you could use a mixture of collards and kale or any sturdy cooking greens.
2 tablespoons water
2 teaspoons olive oil
2 packages (16 ounces each) frozen chopped collards, thawed
3/4 teaspoon salt
1 1/2 cups frozen corn kernels
2 tablespoons red wine vinegar
2 teaspoons Louisiana-style hot sauce
1/2 teaspoon liquid smoke seasoning
1 In a large nonstick skillet, bring the water and oil to a simmer over medium heat. Add the collards and stir to combine. Add the salt, cover, and cook, stirring occasionally, until the collards are tender, about 25 minutes.
2 Stir in the corn, vinegar, hot sauce, and liquid smoke, and cook until the corn is heated through, about 3 minutes. Makes 4 servings
total fat 3.7 g
saturated fat 0.5g
cholesterol 0 mg
dietary fiber 8g
carbohydrate 29 g
protein 9 g
sodium 614 mg
good source of: beta carotene, calcium, fiber, folate, magnesium, niacin, potassium, riboflavin, vitamin B6, vitamin C
Liquid smoke is a seasoning liquid made from water and concentrated smoke. A small amount of liquid smoke adds a flavor that mimics that found in smoked meats, giving a traditional taste to such dishes as split pea soup, braised greens, and baked beans without adding any saturated fat. The most common liquid smoke is made from hickory, but other woods are available, such as mesquite.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.