Cooking vegetables often requires some type of fat to prevent them from sticking to the pan, add flavor and soften texture. Butter and olive oil are common choices, but another flavorful and less common gourmet option is duck fat, which contains fewer calories than olive oil and less saturated fat than butter. Gourmet markets sell duck fat alone; leftover fat from cooking duck also provides a large-enough quantity for cooking vegetables. Many vegetables work well with duck-fat flavoring, including diced butternut squash, cabbage, green beans and cauliflower. Collard greens are particularly appropriate for cooking with duck fat in place of more traditional pork fat. After softening in duck fat, apple juice braises the collard greens well with apple cider vinegar.
Step 1
Slice the collard greens into 1-inch strips. Heat the skillet over medium-high heat and add the duck fat. Melt and heat the fat. Add the minced shallot and saute for five minutes. Add the red pepper and saute for one minute. Add the collard greens and saute for approximately five minutes, until bright green and wilted. Add the apple juice and apple cider vinegar. Cover with a lid and reduce the heat.
Step 2
Simmer the collard greens for approximately 30 minutes, until tender. If the greens become dry during cooking, add liquid in 1/4-cup batches, consisting of half water and half apple juice.
Step 3
When the collard greens are cooked, transfer them to a serving dish and serve with barbecue ribs, duck or pulled pork.
Tips and Warnings
- A medium-bodied pinot noir or syrah pairs well with collard greens, duck meat and pork.
Things You'll Need
- 2 tbsp. duck fat
- 12-inch skillet and lid
- 1 medium shallot, finely chopped
- 1 tsp. crushed red pepper
- 2 bunches tender collard greens, ribs removed
- 1 cup apple juice
- 1 tbsp. apple cider vinegar
References
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- "Bon Appetit" magazine; Fat Fight: Is Butter Better?; Victoria von Biel; Sept. 11, 2009
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