Ingredients:
- ask any southerner and they will tell you that collard greens require the smokiness of cured pork to be edible. we agree. a little sweet, smoke flavor goes far in tempering the assertive bitterness of collard greens. we don''tsp, however, agree with the long cooking southern cooks subject the greens to because it robs them of valuable flavor and color. we wanted to cook them quicker, but maintain that deep, southern flavor. here''s what we discovered
- test kitchen discoveries
- blanch the collard greens in well-salted water until just wilted and tender, about 10 minutes. rinse to cool quickly and squeeze the leaves to remove excess moisture; otherwise, the finished dish will taste bland and have a watery texture.
- cook the blanched greens briefly with butter and browned kielbasa for a rich, meaty flavor. sprinkle the greens with a little vinegar before serving to add accent.
Directions:
- Kale, mustard, or turnip greens can be substituted for the collard greens.
- Table salt
- 2 pounds collard greens , washed, stalks discarded, and leaves coarsely chopped
- 4 ounces kielbasa sausage , diced
- 2 tablespoons butter (if needed)
- 1/2 onion , chopped fine
- 2 cloves garlic , minced
- 1/4 cup low-sodium chicken broth
- 2 teaspoons cider vinegar
- Ground black pepper
- 1. Bring 2 quarts water and 1 1/2 teaspoons salt to a boil in a large pot. Stir in the collard greens and cook until wilted and tender, about 10 minutes. Drain the greens into a colander and rinse until cool. Working with one handful at a time, squeeze any excess water from the greens.
- 2. Fry the kielbasa in a 12-inch skillet over medium heat until crisp, about 8 minutes. Transfer the kielbasa to a paper-towel-lined plate, leaving the fat behind in the pan (you should have about 2 tablespoons; if not, substitute butter for the missing kielbasa fat).
- 3. Add the onion to the skillet and return to medium heat until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the squeezed greens, coating them with the fat. Stir in the broth, cover, and cook until the greens are heated through, about 2 minutes. Uncover and simmer as needed until the liquid has thickened, about 3 minutes. Off the heat, sprinkle with the vinegar and kielbasa. Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Also Try
-
Collard Greens With Pecans (Vegan)
Collard greens, Balsamic vinegar, Honey, Cajun mustard and 2 more.. -
Collard Greens With Tomatoes and Garlic
Extra virgin olive oil, Garlic cloves, thinly sliced and 7 more.. -
Collard Greens with Guanciale and Chiles
Guanciale * or thick-cut bacon cut into 1/2-in. dice and 7 more.. -
-
-
Linda's Collard Greens With a Twist
Collard greens, cleaned, and big stems removed (2 big bun... and 8 more.. -
Shredded Collard Greens with Walnuts and Pickled Apples
Red apples such as gala or idared, Cider vinegar, Water and 7 more.. -
Collard Greens - Turnip Greens Recipe
Turnip , collard or mustard greens, washed and chopped in... and 4 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
