Collard greens are a hearty winter green that are appealing both lightly cooked and also stewed until they are extremely soft. Part of the brassica family, which includes cabbage, kale, broccoli and cauliflower, collard greens are in season from the late spring until early fall. They have a lovely mellow taste and hold flavors well, especially seasonings that we associate with traditional southern cuisine.
Collards with Alliums
Cook collard greens with members of the onion family for a hearty side dish. Heat a few tablespoons of olive oil in a skillet. Using more olive oil will make the dish richer; using less olive oil will make it lower in fat.
Add chopped garlic and onion to the oil. You can also use chopped leeks and chopped shallots instead of, or in addition to, the onions and garlic.
Add salt and pepper to the onions, garlic, leeks and shallots. Use about 1/4 tsp. of salt for each cup of chopped collards you will be adding.
Cook the onions, garlic, leeks and shallots for about five minutes, until you can smell them.
Add chopped collard greens a few handfuls at a time. Mix them well with the onions, garlic, leeks and shallots. Add more collards as the ones in the pan cook down.
Cook until all of the collards are tender, about five to 15 minutes depending on how many you are cooking.
Turn off the heat and add a splash of balsamic vinegar to the cooked collards.
Collards with Bacon
Heat a little bit of vegetable oil in a skillet.
Add a few slices of bacon, chopped into small pieces.
Add the collard greens a few handfuls at a time once the bacon has browned. Add more collard greens when the ones in the pan cook down.
Continue cooking until all of the collard greens are tender -- approximately five to 10 minutes, depending on how many greens you are cooking.
Collards with Worcestershire
Heat a few tablespoons of olive oil or other vegetable oil in a skillet.
Add a few cloves of chopped garlic and cook on medium-low heat for about five minutes, until you can smell it.
Add chopped collard greens a few handfuls at a time, adding more as the ones in the pan cook down. This should take five to 10 minutes, depending on how much you're cooking.
Add salt, pepper and worcestershire sauce to taste.