Collard Greens

 

Collard, turnip and mustard greens are the traditional “greens” of the South.  Most Southerners have learned to love the powerful scent of collards simmering in a pot on a cold (or warm) winter day. As a child, I remember the hum of greens heavy in the air as I reached the screen door of my house.  I happily obliged to take my homework outside, as I swore the odor of the color green would distract me from my studies.  My mother’s little trick was to keep a mug of vinegar next to the stove as she cooked down the greens. The vinegar was supposed to absorb the horrifying aroma.  I am convinced that greens have aromatic superpowers that cut through walls. As I grew older, I learned that greens are bitter sweet (no pun intended). You must champion through the smell to lavish on the silky texture of greens. These little leaves of leisure have been in a bubbling hot tub with onions, garlic and pork. With the lid closed for privacy, the Dance of the Greens forced everyone to get acquainted.  The end results made me momentarily forget the smell of the color green.

Recipe: Inspired by Highlands Bar & Grill: Makes 4 servings

1 bunch of greens, triple washed and dried

1 Tbs. olive oil

3 slices of bacon, chopped

2 small onions, sliced

1 garlic clove, minced

¼ tsp. red pepper flakes

Salt and pepper to taste

Prepare a pot of boiling, salted water. Also prepare an ice bath and salt as well. Roll greens up and julienne into ½ inch strips. Boil greens for about 2 minutes; you want them to retain their vibrant green color. Toss the greens into an ice bath and squeeze all of the excess water out.

In a sauté pan, heat oil on medium heat and add bacon until all of the fat is rendered out. Add the onions and cook until translucent. Add garlic and red pepper flakes to the pan. After 2 or 3 minutes add the greens to the pan. Sauté for 5 minutes longer. Take off heat and serve.

 

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5 thoughts on “Collard Greens

  1. Mmmm…one of my very favorites. I like big chunks of ham inside, and lots of hot pepper sauce on top! I have never been brave enough to fix them myself for fear of being tempoarily banned from the kichen…but with your recipe I may have to overcome my inhibitions and take the “plunge!”

  2. Lovely! Can just taste it in ma mouth already!! My friend, Isis, says she loves all of your food! And I do too! Well done!

  3. Its good, no? I’m a thumper when it comes to eating greens… I don’t care if they make long ears and great big feet, but Amber makes them good to eat 🙂 So, I’m good to go! Fabulous teepoo! Love it:)

  4. I know this may sound weird,but give it a try! On any greens you cook,grate a little fresh Nutmeg in while cooking. Really brings out the flavor. Happy Cooking!

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