Greens Day: Collards

Here at G+G, we're a little bit Jewish, a little bit Southern Rock. So it's hard for me to believe I have thus far neglected one of the core greens that exist on God's earth and in my home: collards.

Traditionally collard greens are a staple of southern cuisine, stewed in a vat with ham hock and served with black eyed peas and corn bread ala Paula Dean. But here's where the Jewish part comes in--ain't no way we making anything with ham hock. Esther has been making vegetarian collard greens since all you's were stars in heaven. And she ain't stoppin' now.

The method used to cook collards is similar to our old friend kale, but the difference is that collards need longer too cook and we add onions. Collards are more flat, less leafy. However like kale, collards are packed with nutrients including B6 and C, carotenes, chlorophyll, and manganese. One cup of collard greens provides more than 70 percent of the RDA for vitamin C (according to my source on the web).

When making collards, first I get a bunch, wash them and cut them in thick chiffonade style.

Then I chop 3-4 cloves of garlic and 1 small onion.

Then I add about 2-3 tables spoons of olive oil to a pan on medium heat.

Add onions and garlic. Let cook for about 5 minutes.

THEN add collards:

COVER and let cook for at least 10 minutes, checking often. They'll cook down. While you wait, check out my Gator-themed Hannukah candles:


Now, after 10 minutes, add:
-2 tablespoons Braggs or soy sauce
-1 1/2 tablespoons dry sherry
-a few splashes of plum wine vinegar
-black pepper to taste
-(whatever other seasonings you feel like)

Mix, cover and turn to low. Let steam for another 5 minutes. Should look like this when done (notice the green is a little deeper and duller as compared when you first put them in the pot. This is the color of 'done.' Try a bite just to make sure it's not chewy) :



Should look like this on your plate with a sweet potato latke:

Happy Hannukah, y'all.