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"Sneaky" Southern Collard Greens

Page history last edited by Kim Dunkelberg 14 years, 11 months ago

"Sneaky" Southern Collard Greens

 

(from Stearns Farm Newsletter June 16 2008)

 

Collards are traditionally cooked long and slow with a ham hock or bacon, but vegetarians don't need to feel deprived.  This smoky-tasting "mess of greens" owes its savor to subtle, entirely meatless seasoning.  Adapted from The Lee Bros Southern Cookbook by Matt and Ted Lee.

 

4 cups water

1-2 dried chiles or 1/2 Tbs crushed red pepper flakes

2 tsp kosher or sea salt, or more to taste

2 lbs collard greens, washed, cut into 1" wide strips

1/2 large onion, peeled and quartered

1/2 cup fresh ripe or canned tomatoes, crushed

1 Tbs extra virgin olive oil

1 1/2 tsp balsamic, sherry, or red wine vinegar

1/2 tsp pimenton (Spanish smoked paprika) or regular Hungarian paprika

2 small cloves garlic

1 tsp freshly ground black pepper

 

Bring water to a boil in a large oit.  Add chiles and 1 1/2 teaspoons of salt, reduce heat and simmer about 10 minutes.  Add greens by handfuls, stirring as they soften, until all the greens are added.  Reduce heat to low, cover, and allow greens to simmer gently while you continue preparation.  Combine oinion and tomato in a small bowl, add oil and vinegar, 1/2 teaspoon salt, paprika, and pepper and toss to coat.  Transfer to medium-sized vast iron or other heavy, oven-safe skillet and and unpeeled garlic.  Place skillet under broiler set on high and watch closely until vegetables are lightly charred - 3-6 minutes.  Set aside on stovetop to cool.  When garlic is cool enough to touch, peel cloves and place with the rest of the vegetables into a blender or food processor.  Process until smooth.  You will have about 3/4 cup of puree.  Use a ladle to remove about 3 cups of liquid from the collards and reserve for later use in soup (it can be frozen).  Add puree to collards, return to slow simmer, and cook for a total of about 1 hour from the point where you first covered the pot of greens.  Check occaisionally, stir, and add a little of the reserved liquid if things seem too dry.  Greens will be darn green and tender in a pale red gravy.  Serve with cornbread or biscuits to sop up the sauce.  3 servings.  Recipe may be doubled.

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