I’ve learned that Springfield, Illinois just doesn’t garden like the North. The flowering dogwoods everywhere were a clue. Broccoli and brussels sprouts definitely sulk, so on a whim this year I rescued a dozen runty, overstressed collard plants from an end-of-season nursery and put them in the garden I tend for my employer.
They are looking beautiful! Now, how do I go about preparing them for a vegetarian? Local wisdom is to boil them with a pork hock or smoked turkey neck. Anyone have a suggestion for preparation? I’m leaning towards a light saute with onions and soy sauce for starters, but don’t even know if I’m supposed to be picking the young leaves or the old leaves…
Cook’s Illustrated (February ’09) had the following recipe for BRAISED HEARTY GREENS. I slice the stems and include them along w/ the leaves.
3 T olive oil
1 med onion, minced (about 1 C)
5 medium garlic cloves, minced or pressed (about 5 t)
1/8 t red pepper flakes
2 lb collard greens or kale (about 24 loosely packed cups)
1 C chick broth (obviously substitute veg broth)
1 C water
salt
2-3 t juice from l lemon
black pepper
Heat 2 T oil in Dutch oven over medium heat until shimmering. Cook onion, stirring, until softened & beginning to brown, 4-5 min. Add garlic & pepper flakes; cook until fragrant, about 1 minute. Add 1/2 the greens (this is when I add the stems) & stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water & 1/4 t salot; quickly cover & reduce heat until low. Cook, stirring occasionally, until tender, 25 to 35 min for kale & 35-45 for collards.
Remove lid & increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated (bottom of pot will be almost dry and greens begin to sizzle), 8-12 minutes. Remove from heat; stir in 2 t lemon juice & remaining oil. Season salt/pepper & lemon juice to taste.
VARIATION: BRAISED GREENS W/ COCONUT & CURRY
substitute 2 t grated fresh ginger & 1t curry powder for red pepper flakes & 1 (14oz) can cocunut milk for water. Substitute 1 T lime juice for lemon & sprinkle w/ 1/3 C toasted cashews before serving.
Thanks for the recipe Helen! I’ll give it a try. How many servings do you get from this?
Sorry. Original recipe says “serves 4″.
And, since you’ve got young leaves, play w/ them. They won’t be as tough so experiment.
Go w/ your instincts & try that saute!
Pam Peirce in Golden Gate Gardening has this to say about collard greens:
Of course, her timing is for the SF Bay Area, adjust accordingly. She also suggests trying it steamed until just tender.