I have been making different Greens… or I should say I have been trying to make greens. I generally mess up the seasoning and make it too salty. In my defense it is pretty tricky because you start with a ton of Greens, but they cook down so much. Other times I tried to get creative and didn’t remove the stem. That didn’t work.
When it came to our super Awesome Southern Food Feast, I knew I shouldn’t chance it and instead go with a recipe. While I was over at The Bitten Word picking out a fried chicken recipe, I also spotted a great recipe for collard greens. According to them, two true Southerners, it beat the traditional slow simmer version. Who was I to argue?
The recipe gets a bit of sweetness from the maple syrup and it helps cancel out the bitterness of the greens. The sweetness is so subtle in fact that Carolyn didn’t even know there was any maple syrup in it. Also, a proud native of a maple syrup producing region, I am happy to see it improving Southern food.
Quick-Sautéed Collard Ribbons
Ingredients:
- 4 small cloves garlic, lightly smashed and peeled
- 2 Tbs. extra-virgin olive oil
- 2 tsp. maple syrup
- 1-1/2 lb. collard greens (about 30 leaves)
- 1 Tbs. malt vinegar
- Pinch crushed red pepper flakes
- Kosher salt
Directions:
- In a small bowl, whisk the malt vinegar and maple syrup.
- Trim the stem from each collard leaf with a sharp knife, dividing the leaf completely in half lengthwise as you cut away the stem. Discard the stems; wash and dry the leaves.
- Stack half of the leaves and roll them up tightly crosswise into a cigar shape. Using a very sharp knife, cut the collard cigar crosswise into 1/4-inch-thick slices. Use your fingers to unfurl the slices, which will be tightly curled together. Repeat with the second half of the leaves.
- In a 12-inch nonstick skillet, heat the olive oil and the garlic over medium-high heat. Cook, stirring and flipping the garlic, until its fragrant and just lightly browned, about 3 minutes. Remove and discard the garlic. Add the pepper flakes, stirring to distribute in the hot oil, and immediately add the collards and 1/2 tsp. salt. Using tongs, stir and toss the collards until theyre coated with the oil, and continue tossing until they are slightly wilted, about 1 minute. Most of the greens will have turned a bright green, with some beginning to turn a darker green. Do not overcook, as they will become tough. Take the pan off the heat, drizzle on the maple-vinegar mixture, stir well, and transfer to a shallow serving platter. Serve immediately.
This is how I’ve always made them without maple syrup. The bitterness is in the stem. Growing up in the south and not liking the soggy greens that were cooked to death; I started preparing them as I would spinach. Then I found an African cookbook which gave me this recipe. Since the African slaves brought the collards, peas, okra, etc. to the south (they smuggled the seeds in the folds on their ears), I figured that would be a good place to find a recipe. Lo and behold, it became my favorite way to prepare them.
The Italian countryside cooks also chiffonade and wilt the greens and then add pepper.
It is always interesting to me to see how universally a dish is prepared in the same manner. No matter the culture, we all seem to agree on certain tastes that just magically blend to create the perfect dish.
ps -meant to add. For those using larger, more mature greens. You can also quickly blanch and it will pull out any bitterness and the greens will saute evenly.
intrigued by rustic italian loaves, which I’ll make when I can tear myself away from this website. Also going to try the collards. I knew an old lady who talked up her collards for YEARS. I always told her I’d love to try them. Apparently they were such a pain in the neck to make, she never let me taste them. They were prepared for her sons. Eventually she died. BUT, I think with your recipe I’m sneaking up on it. Next, where do you stand with the german sour rye with the week-long pre-ferment?????
I too have struggled with greens. We got a ton of them in our CSA share this year, and I have had many less than stellar dishes. I am so pleased to learn this recipe, and it’s better yet that it’s Southern approved. :) Thanks.