Collards Agridolce

Last year, I received a bunch of collards in my CSA share. You know I love greens, but I wasn’t quite sure what to do with these prehistoric-looking leaves, especially since I know they could take several hours to cook.

I did a bit of internet research and found this recipe that takes less than an hour.

Food Network is good for something (besides Alton Brown)! This is really good, and I’ve made it a few times since then, even though I no longer have a CSA share.

I used the proscribed method of precooking the greens in the microwave, then gussied up the sautéing and simmering part a bit.

1 ½ - 2 lbs collard greens
½ onion, sliced
2 garlic cloves, sliced
¼ cup pancetta, cubed
1 – 2 tablespoons red wine vinegar
1 – 2 tablespoons maple syrup
Red pepper flakes
Olive oil
Bacon fat
Salt
Freshly ground black pepper
Water

Clean the greens by floating them in a sink full of water for several minutes. Repeat in fresh water until there is no grit at the bottom of the sink. Remove the center rib of each leaf, and any big, tough veins. Leave any water clinging to the leaves, and maybe add a bit more. Add some salt, sort of in the middle of your pile of leaves. Microwave on full power for 4 – 6 minutes. If there isn’t enough water, the leaves will burn and will be inedible. This has happened to me. You may have to do this in batches, depending on how much greens you have and the size of your microwave. Try to save any water released in this step for use in the simmering step.

In a large frying pan, sauté the onion and garlic in olive oil and bacon fat until softened. Add the pancetta and continue to cook until everything is just starting to get a bit of color.

Now, bring the collards to the party, along with about ¼ cup of the cooking water from the previous step. If you didn’t manage to save any of this, just use regular water.

Pour in about a glug each of the vinegar and the syrup. I know, it sounds weird to add maple syrup to this dish. At first I was skeptical, too. Trust me, its delicious! Shake on some red pepper flakes, salt and pepper. Stir, then simmer a minute or 2, then taste. Think about if you’d like it sweeter, spicier, saltier, or sourer. Add more of what you think is appropriate.

Simmer until the greens are as tender as you like, which will probably take 20 – 30 more minutes. Adjust seasonings and add water through cooking as necessary.

Did you know collard greens have protein in them? That’s good eats!