Trust me that these tasted far better than this picture makes them out to look! I first tried collard greens a few years ago when a friend brought them to our house for our first annual Friends Thanksgiving in 2011. Each year we host a Thanksgiving with our friends on a weekend leading up to the holiday. Everyone brings a favorite family dish or experiments with something new. In 2011 we had a big crowd and filled our apartment with 30 friends (31 if you count the 26 pound turkey!) Every countertop in the kitchen was full including the following:
- Appetizers: cheese and crackers, ants on a log, veggies, hummus, chips and salsa, olives
- Brioche stuffing
- Butternut squash salad
- Garlic mashed potatoes
- Cranberry pear relish & cran
- Green bean casserole
- Apple, Blueberry, and Pumpkin pie
- Collard greens
- Roasted root veggies
- Mac & Cheese
I’ve been working to make collard greens ever since, and though this is not yet the delight that was brought to our house, I get closer each time!
Steps and Notes:
- Cut the collards into 2 inch pieces
- Removing the stems is not necessary but preferable
- Saute onions, garlic, and red pepper flakes in olive oil
- Add the collards and coat them with the onions/garlic/oil.
- Cook for about 1 hour, adding some lemon and white wine along the way.
- Stir regularly. My favorite!
- Tonight’s addition – roasted pine nuts!
- Remove the greens from the pan and roast some pine nuts for 1 minute (until golden).
- Dish up and enjoy.
I plan to keep experimenting with collards, so treat this one as a work in progress. Another version we have done is starting by crisping up some bacon and cooking the collards in the bacon fat. We have also added a jalapeno for some spice. Anyone have a link to a favorite recipe I should try?