Wednesday, December 7, 2011

Collards for the New Age

Collards for the New Age
4 – 6 Servings

1 ½ pounds collard greens, chiffonade
1 tablespoon grapeseed oil
½ teaspoon crushed red chili peppers
1 medium onion, sliced thin
4 large garlic cloves sliced
1 large red bell pepper, sliced thin
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon liquid smoke [too much will turn food bitter]
1 cup freshly squeezed orange juice

Wash greens thoroughly in cold water.
Stack several leaves of greens on top of each other and roll lengthwise like a cigar. Then cut the roll into ¼ inch wide strips [like a thin ribbon].
Continue down the length of the stalk. As the stalk becomes thicker, cut the strips even thinner.  Discard the portion of the stalk where there are no leaves.
Heat a large saucepan or wok on medium-high; add the oil and chili peppers saute until peppers turn brown.
Add the onions and saute until onions are caramel in color about 6 – 8 minutes.  Take care not to burn them.
Add garlic and red peppers and saute until peppers are limp.
Add greens, salt, pepper, liquid smoke, and orange juice.  Mix thoroughly and bring to a boil.  Reduce heat to medium, cover, and cook 30 minutes undisturbed.
After 30 minutes has elapsed, taste for seasoning, and adjust seasonings accordingly.
If you want more of a smoked flavor add another ¼ teaspoon at the most, mix in thoroughly and let it sit another 10 minutes covered. 

Note:  cooking greens for hours and removing the stems rob them of many nutrients.  So stop cooking the greens while they are slightly firm. Keep them covered and they will continue to cook at least 10 minutes from the residual heat.

1 comment:

  1. They are absolutely delicious - the liquid smoke and the chiffonade cut of the greens really make a lovely difference. I made this a few years ago and will make them again soon!