BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

COLLARD GREENS

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This is the one we make for our Fried Chicken Dinners as part of the “trimmings.” In addition it goes well with pork or chicken scallopinin.

 

Ingredients:

  • 2-4 bunches collard greens, washed, trimmed of stems,  ribbion cut 1/2 inch strips or rough chop

  • 1 head garlic, cleaned of shoots and sliced
  • 1 yellow onion, small dice
  • EVOO to sauté onion and garlic
  • 1/4 cup white raisins, optional
  • After cooking to add
  • 1/4 to 1/2 cup bacon fat or butter or use butter then , optionaladd crispy fried bacon to garnish
  • Water as needed during cooking to keep greens moist
  • vinegar such as maple balsamic vinegar to taste as a finish, if desired

Method:

Place prepared onion and garlic and a little EVOO into stock pot or dutch oven. Over medium low heat, cook until aromatic and translucent about 10 minutes. Add washed and cut collard greens. Add some water and bring to gentle simmer over medium low heat. Cover and maintain steady temperature throughout until greens are tender, 30-45 minutes. When tender with almost a “melted” texture, remove and adjust seasoning with salt and fresh ground pepper and coriander. Garnish with raisins or bacon as desired. For a finish drizzle with vinegar such as maple balsamic vinegar just before taking to the table.






TO RECIPES

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