Restaurant Recipe Reviews

The following collard greens recipe really highlights how much you can do with collard greens and how they might be cooked along with so many other things including ham, chicken, bacon, pork chops, and in many cases just additional greens. I like collard greens with fresh home-grown tomatoes or chow chow (a green relish). You may notice that collard greens have leaves slightly thicker than lettuce which means they’re great for steaming and serving warm.

Traditionally, collard greens are usually eaten on New Year’s Day, with black-eyed peas and cornbread. This conventional dinner is claimed to ensure success in the coming year, mainly because some people think that collard leaves look like rolled up money. Cornbread can be used to absorb the tasty broth made by this collard greens dish. The broth used to be referred to as “pot liquor.”

Collard Greens Recipe:

1 pound collard greens, washed, lightly dried in towels (paper or cloth) and chopped to the size of your liking. I like to leave my collard green leaves in big pieces since the greens will wilt anyway once cooked. However, other people, like my brother, prefer their leaves cut up similar to lettuce leaves.

A single 1/2 tablespoon of extra virgin olive oil or Canola oil (don’t use peanut oil, due to its somewhat strong scent)

1 tablespoon butter 1/2 of a large white or yellow onion finely cut

One teaspoon of dried-out red pepper flakes or 1/2 tsp of hot sauce like Tabasco

2 cloves of garlic, peeled and crushed

3 cups of vegetable (vegetarian) or chicken stock

2 ripe tomatoes, chopped

Salt/pepper to flavor

Directions for preparing:

Heat up the cooking oil and the butter inside a big pan over medium heat so that the two are dissolved together, swirl the pan now and again to ensure that the butter doesn’t burn. Saute the yellow and white onions then sprinkle in the red pepper flakes and garlic. If you are using Tobasco sauce instead of red pepper flakes, do not add the Tobasco sauce in the pan at this step. Instead, wait until the chicken stock is added to the pan and then it’s always best to add the hot sauce.

Stir the onions and garlic regularly and keep a close eye on them as you cook them for you to ensure that the minced garlic does not burn and, secondly, to also ensure that the oil doesn’t get too hot and start to smoke. Ideally, the garlic cloves should begin to turn light brown after just a couple minutes of cooking as well as the onions will get clear. Combine in the collard greens and cook for just one more minute. Mix in the vegetable stock and hot Tobasco sauce (discretionary), use a lid to cover the pot and simmer. Cook a few minutes until the collard greens are soft and wilted, about 40 minutes. Lastly, pour in the tomatoes and season with salt and pepper. Serve warm.

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