Brown Sugar Collards and Buttery Spiced Carrots

February 23, 2012

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I apologize for the lack of posts of late. I spent the past eight days visiting my sister in Austin, TX. I hope to get the pictures from the trip posted this weekend- that is if the airline ever finds my luggage (I very regrettably checked all my camera equipment- arg!). Let’s all cross our fingers that my bag is safely returned pronto!

Until then, collards and carrots. I’m posting these together because they are both lightening fast, weeknight recipes that go with practically any main dish. Serve them with fish, as part of a veggie plate, with cornbread, or your favorite meat dish (if you’re into that sort of thing). They also have tons of flavor to make an otherwise predictable veggie side dish a bit more interesting.

For the collards, you can use fresh or frozen. If you use fresh, prepare them according to this method. If using frozen, simply boil in water until tender. Once boiled, drain and place the collards in a fry pan or skillet.  Add 1/4 cup brown sugar and 2 to 3 Tablespoons soy sauce.

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Stir fry on medium high heat until all the sugar has dissolved. Serve right away.

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For the carrots, use as many as you like (I used about 2 cups of baby carrots chopped in half). Add to a pot with a good fitting lid. Boil in shallow water for about 10 minutes, until tender.

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Drain and add 1/2 Tablespoon butter, 1/2 teaspoon cinnamon, and a dash of garam masala (or more of each, according to taste). Stir together until the butter is melted.

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Serve hot.

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These recipes are super simple and can be applied to other veggies like turnips, sweet potatoes, and turnip greens.  Enjoy!

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Other posts you may enjoy:

  1. Sweet Potato Gnocchi in a Brown Sugar Vanilla Cream Sauce
  2. Brown Sugar and Vanilla Bean Rice Pudding
  3. Indian Spiced Chili
  4. Spicy Collards with Coriander Mashed Taters
  5. Caramel Apple Dip with Cinnamon Sugar Pita Chips

{ 1 comment }

Homer February 25, 2012 at 6:27 pm

Sweet collards are the best!

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