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Perfect Braised Collard Greens

February 9, 2013

freshly washed collards

Mmmmm do I love collards! And lucky me, they’re an excellent source of vitamins C, B, K and A not to mention iron, folate, calcium, copper, manganese, selenium and zinc! In fact, I fully attribute my recent excellent lab results from my yearly physical exam to my copious consumption of collards. This is my favorite method of preparation: a long, slow braising, similar to the method of cooking Musalmani, that yields a slightly spicy, melt in your mouth result that pairs well with most anything. The result isn’t exactly pretty, and in fact I didn’t even bother to photograph the final result for fear its complete un-photogenic-ness would turn you off, but man are they the most delicious thing! Because these take a while to cook, I usually throw them on the stove to braise while I prepare whatever else we’re eating with them. If they’re finished cooking before the main dish you can easily just add a tad more stock or water and continue cooking them until everything else is finished, to no detrimental effect. So enjoy and toast to your good health!

Perfect Braised Collard Greens 

Serves 2

If you wish to double or triple this recipe to serve more people, multiply everything but the water/stock, which should stay the same.

Ingredients 

1 bunch collards, washed, stemmed,cut into 1/4 to 1/2 inch ribbons/stips

1 cup stock (water works in a pinch but a flavorful stock does wonders here)

1 onion, halved and sliced as thinly as you can manage

2 cloves garlic, minced

red pepper flakes to taste

Preparation

Heat a few tablespoons of olive oil in a dutch oven or other medium to large pot. When hot add your onion and saute 8-10 minutes until golden brown and a bit stringy. Add garlic and red pepper flakes and cook an additional minute or two, until fragrant. Add your collards and stir to coat in oil. Cook for a few minutes until wilted, then add your stock. Bring the liquid to a simmer, then partially cover, and continue cooking, stirring occasionally, for an hour, adding additional stock or water as needed to maintain a bit of liquid for the greens to cook in. When the greens are totally tender and you’re ready to serve, uncover and cook off any remaining liquid, then serve!

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