Friday, February 10, 2012

Collards


Collards can be cooked in just about any way you prepare kale. In fact you prep them the same as kale, using the leaf and discarding the stem - Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner.

You can easily sauté collards over moderately high heat, using a good high-heat oil (careful with olive oil - it easily burns).Sauté until just until bright green, about 1 minute. Include anything else you want to add to this versatile but under-appreciated green.

Here is a great recipe that includes many of the veggies in season right now! Our notes are in red.


Share member Theresa shared this Collard recipe from NPR's Splendid Table. She suggests using 1/8 tsp onion powder + 1/8 tsp garlic powder in place of the Indian spice asafetida, since that may be hard to find around our neck of the woods. She also used  fresh hot peppers in place of dried. Thanks Theresa for this amazing sounding recipe!


Collard Potato Salad with Mustard Dressing
Gourmet Magazine - February 1992

2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (you might want to use 1/4 cup of oil, or you could even use 1/8 cup mayo)
6 slices of lean bacon, cooked until crisp, drained, and crumbled (if desired)
3 tablespoons thinly sliced scallion (or leeks or sweet onions)
salt and pepper to taste

In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

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