Collard Greens

 I miss the south. I miss the character and the warmth - literally and figuratively. Collard greens remind me of the south, even though I didn't actually grow up eating them. 

I grew some greens in my garden this winter and made some for our family lunch today. As a vegetarian, it's hard to eat greens at restaurants since they are traditionally made with pork. So here is how I made them today and they turned out quite good. Even my parents ate them! That is saying a lot; they have never been big fans. 

Ingredients:

3-4 bunches of collards, removed from stems and torn into small pieces
about 1 tbsp olive oil 
3/4 cup water, broth, or white wine
1/2 onion of your choice - red, yellow, white - whatever you like
3-6 cloves garlic, chopped
1/2 tbsp red pepper flakes 
pinch of sugar (optional)
salt and pepper to taste, plus any other seasoning you like
about 1/2 - 1 tbsp red wine vinegar, depending on your taste 

Use a lot, and I mean a lot, of leaves. I was amazed at how much they reduce. Wash them well. Pull the leaves from the stem in the center. I just tore mine into smallish pieces. 


Next, chop about half an onion and some garlic - about four, five - or ten - cloves. I love garlic.

Heat a decent sized pan over med-high heat. When the pan is hot, add some olive oil. Let the olive get hot, then add the onion and cook for a minute. Add the garlic and cook for another minute. 

At this point, I throw some red pepper flakes in with the oil. 

If you're a pansy, you may omit this step. But if you do, we can't be friends. What can I say, we chili-heads are an elitist bunch. 

Just kidding.

Sort of.

Now, time for the greens. Throw the bunch in the pot and toss them around a little with the oil, garlic, and onions. The greens will start to reduce. 

I threw in about 3/4 cup water. I didn't have any, but I think vegetable broth instead might be better for some added flavor. I think it would also be nice to use white wine if you had some on hand.

I seasoned mine with a pinch of sugar (I would omit this if using white wine), salt, lots of black pepper, and some Mrs. Dash Garlic and Herb flavored seasoning. 

Cook the greens over med-high heat until most of the liquid cooks out and the greens are tender. This only took about 10 minutes. My garden greens were really tender so this may vary if using store bought. I think a lot of people overcook greens and that's what can give them a, shall we say, unpleasant odor. 

When they are about done, I add a bit of red wine vinegar and taste to adjust the seasoning. 

Collard greens are a wonderful thing for vegans to eat as they are actually a great source of calcium.

I am not vegan. I consider it sometimes, but then, inevitably, I think of pizza...and smoked cheddar...and frozen yogurt...and cheesecake...

No, it's not happening. 

If you have never tried greens or haven't liked them in the past, you might consider giving this recipe a shot. You just might change your mind. You can also use pretty much the same method for cooking kale, something I also enjoy very much.