Who would have thought that a leafy green would bring me such pleasure. I had a yearning for some greens and thought I would give the below recipe a try from Greens, Glorious Greens. I had heard rumors that collard greens were not the easiest to cook but took a chance that luck was on my side. What followed was pure Ecstasy. I have made a new friend in collards and I feel that I might be inviting them for lunch and dinner more often. Give the recipe a try and see if you fall in love too.
Collard Greens and Caramelized Onions
3/4 pound collard greens (6 to 7 cups, chopped)
1 tablespoon extra virgin olive oil
3 onions, sliced into crescents
3 cloves garlic, minced
salt to taste
Wash collards, remove stalks and stack 4 to 5 leaves. Slice into strips, approximately 1/4 inch wides and set aside.
In a large skillet or cast-iron pan, heat oil over medium heat. Add onions and saute for 15 to 20 minutes, until golden brown and sweet. Take care not to burn. Add garlic and saute for another 2 to 3 minutes, until golden.
While the onions are cooking, bring 2 to 3 cups of water to a boil in a 10 to 12 inch skillet with a lid. Add collards, cover, and cook over high heat for 8 to 10 minutes, stirring occasionally. The greens are cooked when they are tender but still bright green. Drain in a colander and set aside.
Add greens to onions and garlic. Season with salt to taste and cook for another 1 to 2 minutes to heat through. Serve hot, drizzled with additional olive oil is you dare.
Well I hope that you enjoy this recipe. I know that I did. Now it is off to bed for me. Early session with JC in the morning before a hectic day of meetings at the office. Change is a brewing and that is always a good thing. Till tomorrow.
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