Collards

[jethrien]

So I've had collard greens a couple times before. Most of them have been greasy, stringy, and bitter, one almost too tough to chew.

But they had them at the CSA and Chuckro wanted to try them (having never had them before), so I figured I'd give them a crack.

I have figured out how to make collards both delicious and not covered in fat.

I chopped them up into roughly 1 inch squares, and boiled them for 15 minutes with some lemon pepper salt to get them tender. Then I bloomed some red pepper flakes in a glug of olive oil, and sauteed minced garlic and chopped onion until almost soft. Drained the collards and added them, with another generous crank of lemon-pepper salt and a healthy glug of lemon juice. Cooked for about 5 minutes, and served. They're tender without falling apart, bright with citrus with a bit of a kick, and not really bitter at all. (The fact that my farmer gave me some really nice collard greens helped.) They're genuinely delicious.

We got fried chicken delivered to go with them. I feel like there's a commentary to be made on modern yuppies with this.

The collards were sufficiently good that I didn't bother finishing my mashed potatoes and rice and beans that came with the fried chicken, and just opted to load up on collard greens. Mmm. Tasty leafy greens.

Comments

[lithoglyphic.livejournal.com]

Oooh, thanks for this. As I am southernish, I only knew how to make them covered in fat.

[jethrien.livejournal.com]

Try these, if you can get good collards. They're really good.