Submitted by apprentice Cheryl Kastanowski
2 lbs collard greens
2 tablespoons olive oil
1 tablespoon butter
1/3 cup minced shallot
1 tablespoon minced garlic
kosher salt and pepper
1. Remove and discard stems from collard greens and cut leaves into strips.
2. Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
3. Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
4. Add kosher salt and pepper to taste.
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Collards with Benne Salad and Chili Vinegar
From Edible Piedmont, recipe by Fred Thompson
2 bunches collard greens, stemmed, cut in thin strips
1/4 cup canola oil
1 medium onion, finely chopped
4 cloves garlic, thinly sliced
3/4 cup chicken stock
1/3 cup toasted sesame seeds
6 tablespoons chili vinegar
Kosher salt and freshly ground black pepper, to taste
Bring a stockpot of water to a boil. Fill a large bowl with ice. Add collard greens to the boiling water and cook for 6-8 minutes. Drain and immediately place in ice. Let sit for 4 minutes.
Squeeze all the water out of the collard greens, pressing with paper towels.
In a heavy saucepan, heat oil over medium heat. Add onion and garlic, cook until browned. Add collard greens and cook for 5 minutes. Stir in the chicken stock and sesame seeds. Cook for 4 minutes, stirring constantly.
Remove from heat, add vinegar and salt and pepper.
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Submitted by Zach Davis
Note from Zach: I like to keep collards simple. They are one of my favorite vegetables. Here’s how I always cook them.
1 bunch of collards, destemmed* and torn into bite- sized pieces
1 yellow onion, chopped
2 or 3 cloves of garlic, minced
2 Tbsp bacon grease, butter, or oil
1-12 oz bottle of beer or 2 cups chicken or vegetable broth
4 slices of bacon or hog jowl, chopped (optional)
Salt and pepper
Put the cooking oil/grease in a large pot over medium heat. When oil is hot, add onions and cook 5 min. Add garlic and stir for a minute more. Add the beer or broth and heat for a few minutes. When broth is hot, but not boiling, add collards, stirring to ensure that cooking liquid touches all the greens. Add bacon or hog jowl if desired, as well as salt and pepper. Cook at a low simmer for at least 45minutes. The longer the better in my opinion.
*Destemming greens is a contentious matter in my family. I insist on adding them chopped fine to the pot with the onions. My mother finds this revolting. I like the texture and can’t stand to throw away the stems. She discards them. Give them a try yourself before you throw them out.
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Greens in Peanut Sauce
From Simply in Season
“Works well as a side, with curry meals or over polenta. Use curry powder or italian spices in exchange for the spices given, if desired.”
1 medium onion, chopped
2-3 cloves garlic, minced
1 medium tomato, diced (optional)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt or to taste
1/8 tsp ground cloves
1 pound kale or collard greens, chopped
1/2 cup water
2-3 tablespoons chunky peanut butter
1-2 tsp hot water
Sauté onion and garlic in large soup pot with 1 Tbs oil. Add tomato and simmer 2-4 minutes. Add coriander, cumin, salt, and cloves. Cook, and stir 2 minutes. Add collard greens and water, and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices. Combine peanut butter and hot water separately, then add to greens at end of cooking.