I love it when people share cooking tips that they use every day in their own kitchens. I find myself compelled to try it myself every time.
When we lived in the crazy apartment building in Midtown, Vicky, the usual checker at the grocery store next door, shared this tip with us: whenever you are making greens, drizzle a little local honey in the pot. It'll take away any lingering bitterness. It worked perfectly the very first time. Now we've been making greens with a little drizzle of honey for more than 10 years.
This recipe calls for collard greens, but you could use any hearty greens you want. In fact, I think I like using a mix of kale, mustard, and collards best. Unlike many Southerners, we don't cook our greens until they are mush. This way they are vibrant, tasty, and healthy for you.
4 quarts water
1/4 cup salt
2 bunches collards (cleaned)
1 1/2 tablespoons canola
1 1/2 cups sliced button mushrooms
1 cup sliced shallot
1/4 teaspoon pepper
1/4 teaspoon smoked salt
1/4 teaspoon garlic powder
1 teaspoon honey
In a large soup pot, bring the water and salt up to a boil. Using a paring knife, trim the leaves of the greens away from the tough stems. Simply run your knife along the stem. Roll leaves and trim into half-inch ribbons. It should yield 6-8 cups of leaves once the greens are trimmed and sliced. Blanch leaves in salt water for one to two minutes or until the leaves turn bright green. Remove leaves from water and place into a colander to drain. Carefully discard water down the drain; run a little cold water while you pour the hot water out so you don't tax or even damage your plumbing.
Return the pot to the burner. Over high heat, add the canola oil and then the mushrooms in a single layer in the bottom of the pan. Allow the mushrooms to cook undisturbed for 2-3 minutes or until they get some color on them. Turn the heat to low. Add the shallot, pepper, smoked salt, and garlic powder. Sauté until fragrant (about a minute). Add the collard greens and a drizzle of honey. Toss greens with tongs to incorporate all ingredients. Cover and keep warm over very low heat until they're ready to serve.
While this recipe sound tasty, no one I know would eat collards only cooked a few minutes. Most collards sold in the supermarket are very mature and therefore tough. Eating collards like this can choke you.
I assure you there was no choking going on. I cut out the tough ribs. all that's left is the tender leaves. I promise all they need is a quick blanch and a little heat, nothing more.
I have just found your blog and there is so many great recipes here. The photos are beautiful too. I will try this one for collard greens. They are so good for you, and are now so easily available. I am always looking for new ways of cooking them.
I made this the other night (and paid close attention to de-ribbing) and it turned out amazing. I add it to soba noodles and called it a day.
This is the second time i have made this recipe and i love it! It turns out perfectly delicious. Thanks for sharing it. Corinne, Atlanta, GA
I have my own collards ready in my front raised vegetable beds. One problem I have is the use of the term "bunch" when referring to the amount of greens. Since I am picking my own, I have no idea how much is a "bunch." Might recipes be better if a weight measurement were used instead?
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