Wilted Collards Recipes

WILTED COLLARDS GREENS WITH BACON AND ONION

Steps:

• Turn an eye on the stove to medium heat.
• In a large sauté pan or stock pot, cook the chopped bacon for a few minutes until some grease is rendered, then, toss in the onion. Cook this until onion becomes tender. DO NOT DRAIN!
• Next, throw the collard greens into the bacon and onion and carefully stir a little (it will seem like there are too many collard greens, but they cook down very quickly).
• Pour in the chicken stock and the water.
• Add the optional seasonings (pepper, seasoning salt and vinegar).
• Cover the pan and cook on medium to medium high. You will see the collards begin to wilt rather quickly.
• Continue cooking until all of the liquid is gone, stirring occasionally. (This normally takes me about 20 minutes.).
• Try the collards and if they are not as tender as you would like, simply add 1/4 cup of water at a time until they reach the desired tenderness.

SAUTéED KALE AND COLLARD GREENS WITH COCONUT MILK

Steps:

• Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chile, ginger, and two-thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp-tender, 6 to 8 minutes. Add half of coconut milk and toss to coat.
• Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.

WILTED GREENS

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.