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Friday, September 20, 2013

Garlicky Collard Greens


I come originally from what I considered the home of collard greens, by which I mean the southern US.  But I didn’t start to really like them until we lived in Brazil and I discovered another country that cooks collards even more than we do!  Couve, as it is called there, is a constant accompaniment to the traditional daily staples of beans and rice.   I mean, seriously!  Every day!  After almost six years there, collards became a regular side dish on our family menu as well.  The other night I made a small bowl just for my daughter and me, to serve alongside a potato galette.  I thought I’d share it here because I cut the collard greens as I learned to in Brazil.   My grandmother was most intrigued when I showed her many years ago and I thought it might be a new way for you too.

Ingredients
Big bunch of collard greens (10-12 big leaves)
2-3 cloves garlic
Olive oil
1 stock cube or flakey sea salt to taste
Black pepper
Cayenne

Method
Using a sharp pointy knife, cut along each side of the stems of the greens and remove them.


Lay the leaves one on top of the other and roll them up as tightly as you can manage.





Start at one end of the roll and cut it into very thin strips.




Toss the strips gently to separate them.



Rinse the strips in some running water and set aside.



Mince your garlic.  In a large pan, gently fry the garlic in a drizzle of olive oil, being careful not to let it brown.  Add in the stock cube and let it dissolve.



Add in the damp collard greens.  Sprinkle with salt (if using instead of the stock cube) and the two peppers.  Pop the lid on the pot and cook for about five to seven minutes.   Your collards are done!



Like any green, they cook down to a fraction of their original size so plan on doubling or tripling – or more – if you have lots of folks to feed.



Enjoy!  Do you eat a lot of collard greens too?  I'd love to hear where you are from, if you do!


17 comments :

  1. Never heard of collards! Looks similar to savoy cabbage I think.

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  2. I think it's more like a flat leaf kale, Nancy, as it doesn't grow in a sphere like Savoy.

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  3. Good to know! I can't imagine that greens would be bad for anyone but I don't know anything about the Eat Right 4 Your Blood Type diet so thanks for sharing. My grandfather in Louisiana always had a large garden and freshly picked greens were the best!

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  4. My husband loves greens, but I can't tolerate them. We have tons of Swiss chard in our garden - I think I till try making it this way - I bet I will like it!

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  5. I love collards but no one else in the family likes them.........I certainly enjoyed watching you cook them!

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  6. I am from Florida. I love collards and grew up eating them. Like my mom , I usually mix them with at least one other greens--turnips, mustards, kale, cabbage. Delicious!

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  7. Sadly, collards are bad for folks on renal dialysis. Too much potassium.

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  8. I didn't know that! Thank you for sharing.

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  9. I think it would work well with Swiss chard as well. I hope you do like it.

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  10. One day I'll cook a big pot just for you, Kelli!

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  11. I often do that too! Depends what's on sale at the market but we love greens of any kind.

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  12. I've never made collards, but decided to give them a try after seeing this simple recipe. THANK YOU! We loved them and it's inspired me to try it in a few different flavors. They cayenne was the perfect zing for these....My husband gave it a thumbs up too!!!

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  13. Thank you so much for coming back to let me know, Sarah! Is it weird that your comment gave me chills? So happy when someone is introduced to a new food and LIKES it because of one of my posts!

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  14. I have made these several times. We love them, especially with BBQ! Thank your for the great recipe.

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  15. Thank you for coming to let me know, Stephanie! You've made my day!

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  16. I am living in Mesa, AZ, but like many Arizonans I was born elsewhere, Mass., to be exact. I grew up in Florida, and my mom was from Illinois. We loved collards, and pot-likker. I am now a grandmother, mom's gone, and I still love collards. Thanks for the recipe.

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  17. You are most welcome, Betty! Lovely to meet you and hear your story. I think there are collard greens in heaven. Got to be!

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