Classic Collards

Classic Collards

Ok, well the title is kind of misleading, but this is my take on a classic collard green preparation, complete with bacon fat. This recipe can be applied to any leafy green (kale, chard, mustard, spinach...etc) you just have to adjust the cooking time accordingly. It's flavorful and keeps well. I tend to make a big batch and add bits of it to scrambled eggs, pasta dishes, or as a vegetable side with my lentils and rice. These collards also make a great side for a dinner party, since they are easy to prepare. You can put a lot of time and energy into your main dish(es) and throw this together just before go time.

The gorgeous raw material!

Hearty leafy greens have thick, dense stems, and a mistake I often see is that people leave them in. I think this has a lot to do with the prevailing image of kale, collards, and mustard as tough and unappetizing. So take the time to remove the whole stem. One stem-y bite that a guest has to gnaw on til it's just cellulosic shreds is going to ruin all the delicious bacon-y goodness of the rest of the dish.

Just slice the whole thing right out

Classic Collards

Yields 4 servings

½ cup Bacon, frozen then finely chopped (3 -4 strips)

1 pinch Red Pepper Flakes

3 cloves Garlic, sliced

3 tablespoons White Cooking Wine

1 bunch Collard Greens, de-stemmed and sliced into ¼ inch strips

Salt and pepper to taste

Heat a large wok over high heat and add Bacon immediately. When just a bit of the fat begins to melt off, add Red Pepper Flakes. Adjust the size of the “pinch” according to how spicy you like your food, a little goes a long way.

Stir frequently until the Bacon is just starting to show some browned spots. Add Garlic, and stir.

When the Bacon is nicely browned add the White Wine. Once you add the liquid, the Bacon won't get any browner or more crisp, so make sure you are ready!

Add in the Collards and toss to coat. Use two utensils, some tongs, your hands, or some combination of said instruments to get that good flavor base distributed throughout your Collards.

Stir frequently for 2 minutes to cook down the Wine, then cover. 

After 3 more minutes check the Greens. If they are tender, you are done! If not cover for another minute and taste again. This part is subjective. Some people like them more well-done than others, so the choice is yours.

Salt and pepper to taste, stir, and serve!

Note:  If you are going to use this preparation on other greens here's a little info on relative cooking times.  Kale cooks in slightly less time than Collards, Mustard Greens in slightly less times that Kale, Chard in slightly less time than Mustard, and Spinach cooks almost instantaneously (so make sure your wine is already cooked off, before you add it).