I kinda feel like I posted this recipe previously but can't find it so here goes.
We are big fans of collards and have been forever, long before kale came on the scene. There was a time, I recall, along about the first grade, that I didn't like collards but when my mother told me that Vance Smith (a boy in my first-grade class that I must have had a crush on) loved collards, I gave them another chance and have eaten them happily ever since.
My family always cooked them in broth with some sort of meat--fatback or hog jowl. I add onion, garlic, a tiny bit of sugar, red pepper flakes and serve them with chopped raw onion and vinegar. Sometimes I stir fry them. Mighty good, either way.
Then I saw this recipe on the package of greens (yes, a shortcut--chopped greens) and found another thing to love about collards.
Mixed with cooked potatoes and a little milk, the greens are elevated to, well, maybe not quite fine cuisine, but seriously and surprisingly good. Maybe an American version of England's Bubble and Squeak? Whatever--it's delicious. Would be a nice base for a fried egg too.
Here's the recipe:
3 pounds white potatoes, cut in two- inch chunks
2 TB. Olive oil
16 0z. chopped collard greens
1/2 c. chopped red onion (or more) with more for garnish
1/2 to 3/4 c. milk
Cook potatoes in salted water to cover till tender. Drain in colander and set aside.
Add olive oil to drained pot, heat over medium heat, add greens and 1/2 tsp. salt. Stir till wilted.Add onions and cook another few minutes.
Add the drained potatoes to the greens and mash well. Stir in 1/2 c. milk. More milk and more salt if desired.
I've made something similar with spinach. Never have cooked collard greens as Dan is no fan. I can barely get him to eat Swiss chard.
My husband loves collards and dislikes chard. Oh, well.
I've always hated collards, maybe because of the disgusting way they were cooked when I was a kid in SC. My father grew them. I have never seen them for sale in a supermarket here.
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