Collard Green Omelet

Collard Green Omelet

I love this recipe. The collards add a nice flavor to the eggs and cheese. Makes for a pretty nutritious breakfast. We made this dish in a recent cooking class. Thought I would share the recipe.

I really love collards. Collards are full of nutrition and great flavor. I think they sometimes get overlooked. Why should kale get all the attention? Collards are every bit as good- and easier to clean!!

The way I first had collard greens was traditionally cooked- long and slow. I’ll still eat greens cooked for hours with a ham hock or smoked turkey, but I prefer to cook them less.

This is how I like to prep collards. Once cooked, I can add them to lots of dishes, like the omelet.

Rinse the greens well and remove larger ribs. Slice into thin strips. Heat oil in a skillet and add the collard greens, cooking for several minutes until they have wilted. Season with some salt and add a small amount of water to the skillet. The greens will cook down a lot. As they cook down, taste after 10 minutes or so to see if they are tender enough. Sometimes they take longer, but I like them with a little bite left in them. Season with more salt and some pepper or hot sauce and enjoy, or save to use in other recipes.

I will often cook up a lot of collards and then freeze them until needed.

Variations: you can sauté an onion or some peppers in the skillet before adding the greens. You can also add some bacon fat in place of the oil for a smoky flavor.

Collard Green Omelet

Oil or butter
¼ c. chopped onion
2 c. cooked collard greens
4 eggs
Salt and pepper to taste
1 T. water
1 c. shredded cheese- any type you like
Heat oil or butter in skillet. Add onion and sauté until tender. Add collards and cook until heated through. Remove from pan and set aside. Meanwhile wipe out pan and add fresh oil or butter. Heat pan and while pan is heating up combine eggs with water in a medium bowl and beat until smooth. Add salt and pepper to taste. Pour eggs into hot pan rolling around to coat pan evenly. Using a spatula lift the eggs as they cook allowing uncooked eggs to reach bottom of pan. Once eggs are almost cooked add the vegetables and cheese to one half of the eggs. Using spatula gently fold the uncovered half of the omelet over the side with the cheese and veggies. Turn heat down and allow middle to heat through and eggs to finish cooking. You can also turn the whole omelet over to brown evenly on both sides. Slide omelet onto a serving plate. Serves 2-3.

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