Friday, July 31, 2009

Strictly Collard Greens and the Occasional Steak....

.... is all that's on my plate.

Not really, but it's always a good idea to quote Tribe Called Quest whenever possible.

For those who want to get more greens on your plate but aren't sure how to make these tough leaves palatable, here's a super easy recipe from my CSA.

2 lbs collard greens, tough stems discarded, leaves chopped
2 T medium onion, chopped
1 large garlic clove minced
2 t bacon fat
2 T olive oil
2 T dark sesame oil
chili pepper flakes, salt, sugar

Use a large skillet with a tight fitting cover. (I use our Creuset.) Melt bacon fat and heat olive oil on medium heat. (My coop doesn't always have bacon fat, so I render the fat from a few strips of bacon and then sprinkle the bacon bits on the greens at the end.) Saute onion until transparent, a couple of minutes. Add garlic and saute until fragrant, about 20 seconds.

Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar to taste.

Cover and cook until tender, about 8 -10 minutes. This is crucial collard greens can be very tough and it takes time and heat to soften them up.



Lexa Levine said...

thanks for posting the recipe.

K @ Blog Goggles said...

Wow, collared greens? Haven't had those in forever. I'll have to look around Hong Kong and see if I can find them :)