Collard Greens are hearty, leafy greens and are a staple of the dinner table in the South . We think they should be a staple of your table, too. They are a great source of Vitamin C and fiber, they are filling, and they taste amazing!
Collard Greens with Portobello Mushroom, Red Onion and Mustard
Cut off the stems of the collard greens, and cut out the stem from the middle, leaving just the leafy parts. Stack those up in a pile and chop them into squares. Rinse and slice a portobello mushroom into long (1/4 inch to a 1/2 inch thick) slices. Slice 1/4 of a red onion into long slices.
Put the portobello mushrooms and onions into a deep pot with enough olive oil to coat the bottom of the pan. Cook on low to medium heat, covered for 3-4 minutes, then uncovered, until the mushrooms turn a darker shade of tan and the onions start to get soft. Add salt, pepper and a grainy mustard. We used a fig mustard that we bought in France, but any grainy mustard will do.
Add a few tablespoons of water to the pan ( if the collard leaves are still damp from rinsing them, then don’t add the water) and add the collard greens. Use tongs or a big spoon to toss the leaves around so they are coated with oil. Cook on medium heat, covered, for about 6-8 minutes, or until the greens look wilted and darker green. Stir every 2 minutes.
Collard Greens with Bacon, Cayenne Pepper, and Apple Cider Vinegar
Rinse, remove stems, and chop collards as described in the first recipe. Chop 1/2 of a white onion. While you’re doing that, cook slice three strips of thick bacon ( we use a nitrite and nitrate free Applewood Smoked Bacon from Trader Joe’s), cut into 3 pieces each, over low heat in a deep saucepan. When the bacon is 3/4 of the way done, add the white onion.
Slice 3-4 cloves of garlic into thin strips and add to the pot. When they begin to turn translucent, add 3 Tablespoons of apple cider vinegar, 2 Tablespoons of cayenne pepper, a little bit of salt, and black pepper. Mix with a large spoon.
Add the collards, stir them with the liquid from the pot, cover and cook on low to medium for 10 minutes. They are shown below with delicious pulled pork and sweet potatoes. A Southern meal in a Jersey house. How about that.
Reading this I believed it was pretty enlightening. I actually value you taking the time and energy to place this short article along. Again I discover myself shelling out way too enough time both studying and also commenting. But so what, it had been still worth it!