I have never tried collard greens. I know a lot of people love them, but for some reason I thought they would be super bitter or unpleasantly chewy. I don’t know where I got these preconceptions, but there they were.
As luck would have it, Dan’s friend couldn’t use his CSA share a few weeks ago, so he generously passed the goods over to us. Included in the haul were beets, potatoes, onions, peppers, a winter squash, fennel, and… collard greens.
For my first venture into collard greens, I decided to cream them. The way I saw it, you really couldn’t dislike a green cooked with butter and cream, right? Kind of like how you can’t hate a roasted vegetable (unless, of course, you’re Jessica…though I hear that’s changing!).
I really liked them! They were a little chewy, but not overly so, and were delicious.
Place the greens and water in a large skillet or wok. Cook over high heat until the greens start to wilt and become tender, about 10 minutes. In the meantime, mince the garlic.
Drain collard greens, and set on a chopping board to cool. Cut out the tough ribs, then slice the greens into thin ribbons, and chop the ribbons in half.
Melt the butter in the skillet or wok. Add the garlic and cook until browned, about 5 minutes. Add the cream and allow to reduce by half, or about 6-9 minutes. Add the shredded greens and cook for 5 minutes, tossing the greens with the cream as you cook. Season with salt, pepper and garlic powder, and serve.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.