SIMPLE (SURPRISING) COLLARD GREENS

VIDEO: FEATURED ON THE FOOD CHAIN

To be honest with you, I’m kind of surprised these collard greens turned out as well as they did. I don’t think I’ve ever attempted to cook them before, so the only place I get them these days is at a restaurant. I had some excellent greens at Boucherie a couple of weeks ago. They were sweet, smokey and had a subtle al dente bite to them. By that I mean they weren’t bitter and cooked to mush.

I’ve signed up to receive a box of fresh, organic, locally grown produce from the Hollygrove Market here in New Orleans, and in this week’s box was a big bundle of collards.

The most important thing to keep in mind with greens, apart from over cooking them, is to wash them. My dad actually washes his in the washing machine – that’s no lie. I can remember as a kid diving into the barrel of the washer to salvage tiny shreds of greens that lingered at the very bottom (lest our whites go a little limey).

I washed mine twice before I trimmed them, then again just before I tossed them in the pot. Even a single grain of sand can ruin a lovely pot of greens.

Ingredients:

• 1 bunch of collard greens, washed with ribs removed (just cut them out)
• 3 thick (1/4 to 1/2 inch) slices of pancetta (bacon will do)
• 1 yellow onion, chopped
• 2 cloves of garlic, minced
• 1/4 tsp. red pepper flakes
• 1 bottle of beer (you can sub water or stock)
• 1 tbsp.  sugar (optional)

2 tsp. apple cider vinegar

Instructions:

Chop the end off the collard greens to release all the leaves, and submerge them all in a sink full of cold water. Drain, rinse and repeat. Next, lay the green leaf rib side up, and slice along each side of the rib removing it. Wash your ribless leaves again, and stack them in a pile on your cutting board. Roll the leaves like a big cigar, and slice through them in 2 inch side segments making long, leaf ribbons. Finally, toss them in a salad spinner to remove excess water, and set aside.

Cube the pancetta and add to a heavy-bottom pot. Crisp the pork pieces until deep brown, and drain on a paper towel. In the fat left behind, saute the onions until translucent (about 7 minutes). Then, add the minced garlic and red pepper flakes and cook for about a minute.

Add in the collard greens and wilt for a few minutes. Just let them cook down by half. Pour in the bottle of beer, and add the sugar if you want. Cover and cook over medium low for 20 minutes.

Near the end of the cooking time, taste the greens. If they’re bitter, cook them a little longer. They should be smooth and sweet. Add in the apple cider vinegar and crispy pancetta pieces and cook for a few more minutes.

These greens did just fine warming on the stove for a couple of hours while I prepared the rest of my meal.

Greens will always feel like home to me. We served these with smothered pork chops and crusty-creamy mac and cheese. Perfect Saturday night soul food.