Collard Greens

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
  • Cornbread
  • 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:

  1. Cut the collards into 2 inch pieces
    • Removing the stems is not necessary but preferable
  2. Saute onions, garlic, and red pepper flakes in olive oil
  3. Add the collards and coat them with the onions/garlic/oil.
  4. Cook for about 1 hour, adding some lemon and white wine along the way.
    • Stir regularly. My favorite!
  5. Tonight’s addition – roasted pine nuts!
    • Remove the greens from the pan and roast some pine nuts for 1 minute (until golden).
  6. 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?

 

 

 

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