Okay. If you are from the south, I am about to go against everything your mamma taught you about cooking collard greens.
Now, don't get me wrong, I love a big ol' batch of collards cooked up with some ham hocks as much as the next girl. But I don't always have an afternoon to devote to the slow cooking that entails. So, with a lovely batch of collards from my CSA and weeknight dinner calling for a little color, I turned to the web and found Collard Greens Miniera at Epicurious.
I admit, I was sceptical. Collard greens cooked in one minute! It seems almost sacrilegious, doesn't it? But there's nothing sacrilegious about these. Just look at that green color. These were so good. The green, chewy goodness of the greens with the crisp of the bacon made the perfect side dish. I served them with a maple roasted chicken with sweet potatoes. It was the perfect fall weeknight dinner if I do say so myself!
Collard Greens Miniera
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.