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
Serves 4
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.
31 comments:
Oh, those greens look delicious! I discovered this recipe last year in my big yellow Gourmet cookbook, and it's the only way I cook greens now. Collards or kale or combined (my fave). Even my Southern born hubs prefers them this way!
I will for sure give these a try as I love collard greens! Nice photo Pam.
Those look good! I've never had collard greens, but I'm a fan of leafy greens. Yours are really pretty with the sweet potatoes.
I'm a bad Southern girl because I've always been afraid to try collards and mustard greens.
After looking at how colorful and tempting your grees look, I may just have to get adventurous and try them.
I love this, Pam! not just the greens but also what you served it with. I rarely cook with sweet potatos (despite them being one of my very favourite root vegs) but this, next monday night for sure!
super vibrant, that’s what your greens are. i can’t possibly hold anything against you for creating something so beautiful! :)
I think greens are in a category all their own, kind of meaty and delicious (especially with bacon)!! What a colorful side dish.
What a fabulous meal. Great balance. That chicken looks good.
great new approach on an old recipe
I haven't had collard greens in ages. What is wrong with me?? Just your photos alone are enough to get me going on your recipe.
Haven't had these in years, my grandmother was from the ozarks on S. Missouri and she would make these whenever we visited... nice memories
They look great!
Pam, I've never seen prettier collard greens in my life!
Great presentation (and photos.) We would love them prepared that way, thank you for sharing. xo
We call them by the Northerner name= Mulch! Just kidding! I wouldn't know one of these plants if it hit me in the head with a tag on it! I will try anything, if I can find any...
Pam, what do I know? I'm from NY, but those are MY kind of collard greens. I've had them with the ham hocks and slow boil and they just don't do it for me. These look great! Everything's better with bacon--escarole, broccoli rabe, brussel sprouts--why not collards???
I have never cooked collards so I have no preconceived notions. The color is outstanding!
Love collard greens - yours look delicious - gorgeous picture!
I have always liked my greens 'undercooked'... These look perfectly delish to me!
I agree, I would be skeptical at such a fast time with collards. I am in the south for a few months and enjoying southern cooking. Have only purchased mustard greens because the bundle is smaller. Collards are usually 'family' size. It's just me! I'll have to try this.
Thanks,
Sarah G
http://allourfingersinthepie.blogspot.com
Can't wait to try this! I haven't used ham hocks in years--a little chicken bouillon, dash of vinegar and red pepper flakes, and a pinch of sugar (ala Bill Neal) and we're fine. However, cooking them for just a minute means the house doesn't smell as bad. LOL! I'm for that! I think the thin slices are the key.
Had to laugh at some of the comments. I didn't know Southern girls had a choice of trying them! I thought it was a law. :)
The whole idea IS vaguely sacreligious. But being that I'm a New Yorker, anything goes as long as it tastes good!
Pam, you can't imagine how happy I am to see a Brazilian recipe here - and to know you liked it it's even nicer!
This is the way collard greens are cooked here and it's served with feijoada.
Hi Pam, I love collard greens---and I'm willing to try that new recipe. It's perfect for those of us who lead busy lives.
Funny story: My mother used to make KALE Greens.. Ever had them???? She'd cook them for hours ---and they really STUNK. BUT--the flies liked them and would collect by the hundreds by our back screen door and window screens... I would eat the Kale greens (and they were good)---but oh those flies!!!! ha
Hugs,
Betsy
You are correct. I am COMPLETELY skeptical. Can you tell me about the texture of these one minute collards? Slow cooked collards are one of my very favorite things in the world!! but a serving of collards cooked in only one minutes seems like they would be a very tough chew.
I'll definitely be trying this! One minute side dish sounds perfect!
Holy cow! I'm all over this one. We love collards. I can't believe how green these are.
Do collard greens also go by another name, because I haven't seen them here in Oz.
They do look yummy and healthy though.
You know, if you keep this up, I'll have an entire notebook full of all your wonderful recipes! Have you ever considered publishing your own cookbook? The photos are fantastic. You could try one of those blogs-to-books sites like Blurb, if you're interested. I'd buy a copy!
(gasp!! Are you sure about this? Okay, I'll try it.
My grandmother used to be an impatient cook who cooked collards in her pressure cooker. Can't even remember how many times she had to scrape collards off the ceiling.
Better your way than Gran's.
tried your recipe yesterday, sauteed them for approx 10 minutes, and i used some old sausage bc i had no pancetta or bacon. the trick is definitely the chiffonading of the collard greens, this dish is unbelieveably delicious, my BF was disappointed that there was only 2 helpings. will make it again for sure, thank you!!!!!
tried your recipe yesterday, sauteed them for approx 10 minutes, and i used some old sausage bc i had no pancetta or bacon. the trick is definitely the chiffonading of the collard greens, this dish is unbelieveably delicious, my BF was disappointed that there was only 2 helpings. will make it again for sure, thank you!!!!!
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