On weekends, Wegmans has a number of stations set up. Workers prepare various dishes and give customers taste samples. Today was a good one -- collard greens.
When the Wegmans gal handed me my "taste" I could tell it had been drenched in olive oil. Talk about completely destroying these gorgeous leafy greens! She also didn't use fresh garlic, instead choosing minced garlic in a jar when the real deal rested in beautiful bulbs not more than a foot from where she stood.
I asked her how much oil she used and she replied, "Several tablespoons." Just one tablespoon of olive oil is 120 calories! Yuck!
(It's worth noting that oils are extremely low in nutritive value.They contain no fiber, no minerals and are 100 percent fat calories. Above all, they contain saturated fat, which immediately injures the endothelial lining of the arteries when eaten.
I am not going to tell you not to use oil, but less is definitely more. And when you can use an alternative in its place, do it. A quick Google search will turn up a number of oil substitutes for baking and sautéing, all of which will produce your desired results.)
After speaking with her, I felt as though I had to right this wrong.
I left Wegmans with my groceries and enough collard greens to prepare lunch for Matt and me.
The end result was a delicious and healthful take on Wegmans' fatty creation that left us both feeling satisfied.
1 teaspoon of oil (<-- just enough so the garlic doesn't stick)
1 cup vegetable broth
6 cloves garlic, crushed
Add the olive oil to your pan and heat. When pan is hot, add garlic. Move it around with a wooden spoon for about 2 minutes. Add collard greens and vegetable broth. Cover, stirring occasionally until greens are wilted.