Low Carbohydrates, Meatless Monday, raw food, Recipes

Collard Greens, My Mother and Me

Collard Rolls2
Collard wrap

I grew up in a family where my mother was a great cook!

I am sure that’s how I ended up being a FOODIE today.  I loved everything she cooked.  My mother Fannie Mae Jackson Fleming was such a great cook that when she cooked liver, we kids, ate it! I am serious!  I don’t feel like she had a specialty, because everything was special. I was not brought up going to McDs.  If we did go, it was my Dad’s idea and it was a treat. Eating at home and carrying homemade food when we traveled was par for the course. When we traveled locally and nationally, we took the wonderful goodies my mother made.

Let me just list a few of her delicacies: collard greens, fresh corn cut off the cob, goulash, friend chicken, fresh green beans, homemade cornbread, sweet potatoes, liver and onions, and her cakes, peach cobbler, were a piece of heaven.  If you noticed, I listed collard greens first.

Collard greens were a staple around our family dinner table. (Yes, we sat down at  the table and ate dinner together). The way my mother cooked collard greens was traditional. She cooked the bacon or bacon fat by boiling it, then added the greens and cooked them for what seemed like forever. She grew collards in her front yard in San Jose in the 1970’s. All she had to do was go out to the front yard and pull off a leaf and cook it.

Over the years, I have become increasingly interested in food and how it is grown and how to prepare it to maintain the nutritional value.  My mother and every woman I knew in her generation cooked the life our of collard greens.  I attended a class at Whole Foods Market in Rochester Hills, MI in 2004 and I learned how to get the most out of collard greens.  I learned from Raw Foods classes how to even eat it raw. Today I eat collard greens several ways that gives me the most nutrition.

Here are few ways: 1) Raw: I massage the leaf with Extra virgin olive oil and roll up my sandwich ingredients like, meatless lunch slices, cheese, sprouts and add my condiments like Vegenaise and mustard. I posted a recipe to show how to do this. Raw Collard Sandwich. 2) I use it in my smoothie to make it a green smoothie. 3) Sauteed: I take several leaves of collards and slice them into ribbons. And saute’ them in olive oil or coconut oil with onion, fresh garlic and bell peppers. Talking about something good and it takes maybe 5 minutes to get them tender.  I season with Liquid Aminos. I do not boil collard greens anymore.


I hope you enjoyed my reminiscing. My mother is no longer on this side of life but she is still with me. I am still her bigger fan!

Enjoy these videos!




How to Slice Collards




How to slice and cook collard greens





Black History Month Celebration – Collard Greens

There is seldom a soul food dinner that is considered complete without collard greens.  The nutritional value of collards is the best reason to serve them as often as possible, not just on special occasions.  Read the chart below for details of the nutritional value and a recipe for Cream of Collard Green Soup.

Nutritional Value of Collard Greens: Boiled, drained, no salt

Cream of Collard Green Soup 

Servings: 6


1 Packet Wiley’s Greens Seasoning
4  Cups Chicken Stock (Fat Free or Light products work well)
2  Large Potatoes
1  Pound fresh Collards (finely diced leaves)

Peel potatoes completely and dice into small cubes. Boil potatoes until done in 2 cups of chicken stock (approximately 10 – 15 minutes). Let cool.

Wash collard leaves thoroughly. Pat dry with paper towel and chop into fine pieces. Cook collards (medium heat) in 2 remaining cups of chicken stock until tender (approximately 15 minutes). Add packet of Uncle Wiley’s Greens Seasoning to this mixture. Stir occasionally.

Puree the potato mixture in food processor or blender. Mixture will have a creamy and thick texture. Add mixture to simmering collards. Stir well and serve while hot.

From: Uncle Wiley’s