20 December 2011

[29 before 29] Collard Greens, 2 ways

For my first new vegetable, I decided to try out collard greens. I looked up a few recipes using Pinterest and settled on two exciting options.


This first is really my adaptation of a recipe called "Asian stir-fried collard greens." If you'd like to try it for yourself, my concoction was made a little something like this:


Ingredients:
4-5 collard greens leaves, stalks cut out and leafy greens roughly chopped
1/2 small red onion, chopped
2 cloves garlic, crushed
1 tsp crushed red paper flakes
1 tbsp olive oil
salt and pepper to taste
for sauce: 
2 tbsp soy sauce
1 tsp honey
1/4 tsp ground ginger (fresh if you have it)
2-3 tbsp water


Add olive oil to skillet over medium-high heat.  When the oil is heated, saute onions with garlic and red pepper flakes until onions soften, stirring occasionally.  Meanwhile, whisk together sauce ingredients in a small bowl.  When the onions are ready, add collard greens to the skillet and pour sauce over the top.  Saute until greens are slightly wilted, about 7 min.  Makes 2 generous servings. Enjoy!

Recipe #2 was one I followed more exactly, just subbing in the collard greens in place of kale, so I'll just show you my picture and send you to the original recipe post on the Happyolks blog. I took this to a holiday party on Saturday, and people seemed to enjoy it, plus the colors were so festive!

Vegetable review:
Consider collard greens a new staple in my winter kitchen.  They're a good change from spinach, especially because they're a bit more sturdy and can stand up to different types of cooking.  Overall, I preferred the first dish, mainly because I like my vegetables served with plenty of salt and garlic; this felt more hearty and appropriate for winter. Let me know if you try it out or if you have any other collard green recipes I ought to make.

3 comments:

Fran said...

YUMBO to collard greens! I love them in a frittata. Chop them well and sautee them with some onion and then add a little garlic and red bell pepper. When they're wilted (about 10 minutes or so), add the eggs and turn the heat low. When it's almost cooked to the top, sprinkle with some asiago or romano cheese, then pop it under the broiler until the top is a gold brown.

I also love them the old fashioned way - boiled hard and served with salt and vinegar, along with sweet potatoes (or garlic mashed) and black-eyed peas.

kathy b said...

Mmmmmm, my husband loves collard greens, his southern roots show!!

carrie said...

love this! always looking for ways to incorporate more greens into my diet. never cooked with collards before!

carrie
plumsintheicebox.typepad.com

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