Good morning/afternoon to all!
I hope you are enjoying some down time, reading a nice book or grabbing some new recipes from your favorite blogs.
Today’s Simple Saturday is highlighting a very special ingredient that I just started cooking a few weeks ago: collard greens.
Although I didn’t have a master plan for how to cook collards, I saw some beautiful leafy ones at the farmers market and thought I would give it a try.
Then, I scoured the internet, looking through a variety of recipes to come up with a combination that was totally think fruitful: simple, quick and tasty.
Now, I don’t have a ham hock lying around or hours on hand to cook my greens, so I’ve come up with a nice weeknight-friendly recipe for those of you wanting to try this healthful, Southern-inspired veg. (And it’s a good alternative to paying $5 for cooked ones at the Whole Foods hot bar- though, I do love those).
They’re also delicious paired with some hush puppies (like those pictured above from Cookout).
Here’s how I make my collard greens:
- Wash and dry your collards and tear (or cut) the leaves from the stems. (Keep the stems for your upcoming homemade veggie broth). Then, roll up the leaves in a giant burrito and cut into 1/2-1″ strips.
- Bring a large pot (or Dutch oven) of salted water to a boil and throw in the collard strips. Boil for about 10 minutes, stirring occasionally.
- While the collards are boiling, bring 1 tbs. of (grapeseed or other) oil to medium-high heat in a large skillet. Begin to saute some onion slices (I like to slice them in half-moon strips).
- After the greens are cooked through, drain them and transfer to the sauteed onion skillet. Add salt and pepper and cook for 5 or so minutes (stirring occasionally), until tender to your liking and well seasoned.