Collards

Recipe List:
Brazilian Collards
Collards with Benne Salad and Chili Vinegar
Zach’s Collards
Greens in Peanut Sauce
Sweet Potato Collard Greens Burritos


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Brazilian Collards

Submitted by apprentice Cheryl Kastanowski

Ingredients:
2 lbs collard greens
2 tablespoons olive oil
1 tablespoon butter
1/3 cup minced shallot
1 tablespoon minced garlic
kosher salt and pepper

Directions:
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

Ingredients:
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

Directions:
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.

Serves 6-8.

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Zach’s Collards

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.

Ingredients:
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

Directions:
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.”

Ingredients:
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

Directions:
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.

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Sweet Potato Collard Green Burritos

Serves: serves 4
Ingredients:
1 medium sweet potato, cubed
1 teaspoon extra-virgin olive oil
½ teaspoon chili powder
2 cups cooked brown rice, lightly salted
1½ cups cooked black beans, drained, rinsed, lightly salted
6 to 8 large collard green leaves
Sea salt & freshly ground black pepper
corn salsa:
kernels from 2 ears of corn (about 1½ cups)
2 small tomatoes, diced
⅓ cup red onion, diced
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon extra-virgin olive oil
sea salt
chipotle yogurt: (vegan version: use the sauce from this recipe)
½ cup plain Greek yogurt
2 teaspoons chipotle paste or 1 canned chipotle pepper, blended
1 teaspoon lime juice
1 teaspoon extra-virgin olive oil
sea salt
onions & peppers:
1 teaspoon extra-virgin olive oil
½ medium yellow onion, sliced
1 green bell pepper, sliced into strips
1 teaspoon oregano
½ tablespoon lime juice
1 clove garlic, minced
sea salt & freshly ground black pepper

Directions:
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the sweet potato cubes onto the parchment paper and toss with the olive oil, chili powder and generous pinches of salt and pepper. Roast for 25-35 minutes, or until the sweet potatoes are tender and nicely browned.
Make the corn salsa:
In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
Make the chipotle yogurt: In a small bowl, mix together the Greek yogurt, chipotle paste, lime juice, olive oil and a pinch of salt. Chill until ready to use. (Note: if you’re using a canned chipotle pepper, you will have to blend this sauce together in a food processor).
Make the onions & peppers:
Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.
Assemble the burritos:
Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle yogurt and wrap like a burrito (see photos). Serve with any extra sauce on the side.

*Notes: you can add more chipotle depending on the level of spice that you like.

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