Braised Collard Greens

other recipes

Summer

|

40 mins

|

2 servings

Collard greens are not something that I grew up eating but started when I became a CSA member. “Collard greens” is both the name of the vegetable itself and the dish of braised collard greens thanks to its place as a staple of black and southern cuisines. And with that, I don’t know if there is any better way to eat them. Typically the backbone of the dish is ham hocks or some sort of smoked pork, but here I lean on pickled beets to hold its place. The sweetness and baking spice notes are adjacent to cures and rubs you would associate with ham, and if you wanted, a touch of smoked paprika would also add some smokiness. Then the soy sauce and CSA Club stock bring savoriness to round it all out. I enjoy it over rice to soak up the flavorful braising liquid.

Ingredients

from your CSA Club Share

from your pantry

  • Oil – ~2 T
  • Garlic – 1 clove
    • Anything close would work, including garlic powder. I used pickled garlic scapes.
  • Salt – 3-5 pinches
  • Soy sauce – 1 T
  • Cherry Bomb Pepper Salt – ½ t
    • Red pepper flakes or chile powder would work.
  • Acid – 2 T
    • Apple Cider Vinegar, preferred
  • Sugar – 1 T

larder items

tools

Nothing special for this recipe!

Directions

mise

  1. Dice the onion, set aside.
  2. Rough chop the collard greens, and set aside.
  3. Mince the allium and set aside with the greens.
  4. Dice the beets and set aside with the greens and garlic.
  5. Gather other ingredients

cook

  1. Heat the oil in a large pot over high heat, until shimmering. Add the onion, and saute until a deep golden brown, ~ 5 min.
  2. Once the onion is golden, and smaller pieces are just starting to be too dark, add the garlic and collard greens. Toss, reduce the heat to medium-high, and mix in 2 pinches of salt. Stir occasionally and cook until collards have begun to wilt, ~5 min.
  3. Add the stock. Bring to a boil and then reduce the heat and simmer until the collard greens are tender, ~20 min.
  4. Add the acid, soy sauce, sugar, cherry bomb pepper salt, and another pinch of salt. Taste and adjust for seasoning as needed.

plate

Serve alongside any meal.