Collard Greens, Two Ways

Above: Smoky Collard Greens, from Claire Robinson's Five Ingredient Fix. Below: Sauteed Collard Greens with Prosciutto, a la Piccina Cucina

 

We apparently have a penchant for bitter greens in this house. Actually, I think we probably just have a penchant for anything we can smother in olive oil, but hey, let's take the healthy excuse. Our latest discovery, adding to the broccoli rabe and brussels sprouts repertoire, is collard greens. So good! The first time I made them, I did them just like I do broccoli rabe, except I added a little (ahem) butter in with the olive oil. This time, I added a little prosciutto (just getting healthier and healthier). Served it with pork chops (mmm, pork with a side of pork!).

Another great way to make them, as I discovered in Five Ingredient Fix, is to sautee them with paprika, cayenne, and onions for a smoky flavor. I served those with aglio e olio.

Both ways are good (or all three ways, I suppose), and since it's a side dish, hey, try them all.

SMOKY COLLARD GREENS
3 tbsp olive oil
1 medium sweet yellow onion, sliced
1 tsp sweet smoked paprika
1/4 tsp cayenne pepper
Salt and ground pepper
2 1/2 lbs (about 2 large bunches) collard greens, stems chopped off, sliced into thick ribbons, and halved

Heat the olive oil in a Dutch oven or sautee pan over medium-high. Add the onion, paprika, and cayenne, and season with salt and pepper. Cook, stirring occasionally, until the onion has softened. Add 1/2 a cup of water to the pot (SIX ingredients!). When the water simmers, add the greens (pack them in, they'll wilt). Season with more salt and pepper if needed. Cover with a lid and cook for 10 minutes or so. Remove the lid, toss the greens, reduce the heat to medium-low, and continue to simmer until the greens are completely cooked and the liquid has all evaporated, about 10 more minutes. Serve warm.

SAUTEED COLLARD GREENS, WITH OR WITHOUT PROSCIUTTO
1-2 tbsp or so olive oil
3-4 cloves garlic, chopped
4-5 slices prosciutto, torn into smaller pieces (optional)
1/2 - 1 tbsp butter
1-2 large bunches collard greens, stems chopped off, sliced into thick ribbons, and halved
1 cup chicken broth

Prep your greens, then add olive oil and butter to a large sautee pan over medium heat. If using prosciutto, add to pan and cook until a little crisp. Add the garlic. Let the garlic cook a few minutes without getting brown, then add all your greens to the pan. Let them start to wilt, tossing to combine. Add chicken broth, and toss again. Continue to cook and rotate until the greens wilt and most of the water has boiled off. Takes longer than rabe, about 20 minutes. Serve warm.