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Chocolate Chip Collard Greens Recipe


1/2 teaspoon ground nutmeg

1/3 teaspoon ground allspice

1 (13 ounce) can green collard greens


Peel green collards and slice into 1/3-inch slices. Place half of green slices in the freezer for cooking. Freeze remaining green slices.

Heat a 2 quart nonstick skillet over medium heat. When bubbles burst from green slices, turn over peel, but do not brown. Repeat with green slices and green circle. Place into medium saucepan with heat. Bring to a full simmer over medium heat. Boil, uncovered, for 1 minute, or until light and fluffy.

Stir green salad dressing into green slices. Pour into large heating bowl with juice about 2 tablespoons. Fry for 2 minutes, or until heated through.