If it’s on Sale, I’m buying it
A large bunch of collard greens was on sale today for .99 cents.
Thats the type of ingredient I can make last a week.
Add braised greens to your scrambled eggs or quiche, chop and add to ground beef for tacos fold into pasta.
Use it as a side, add meat, beans or both.
Raw garlic gives bit, roasted garlic gives sweetness.
Throw in a handful of minced meat, add some seasoning plus a little acid.
If I’m using a more delecate green such as swiss chard or escarole, even spinach,
I prefer a super high heat and quickly cook to preserve freshness.
Collards get better low and slow.
thePANTRY
This is the type of dish thats so simple, one ingredient can change everything.
Think of the difference between using smoked pork vs roasted garlic & peppers.
The greens are a canvas.
They take on a lot of flavor.
Use your instincts, add flavors you love. Raid your pantry.
Spicy, sweet, meaty, with roasted vegetables, grains or pasta.
Add Dijon or honey mustard even caesar dressing.
A good pot of greens transcends simplicity
Use dishes like this in your regular lineup, and level up your gut health.
How to cook Collard Greens
My advice?
Low and slow, lid half cocked and seasoned slowly.
Get a heavy pot with a lid, I use an 8qt dutch oven.
Lots of Garlic
Chop Garlic and slowly cook in olive oil until light browning.
Want Meat?
Try a handful of diced smoked pork, pastrami or picked meat from a leftover roast chicken.
Add them with the Greens.
Prep the Greens
Roll a few leaves of Collard greens like a cigar. Slice 1” ribbons until stem starts to get thick. Discard thick stems.
Add cut greens into pot, stir and close lid for 2 minutes.
Let the Greens Cook
Stir every 5 minutes, cook on low with the lid tweaked open so the steam can escape.
I find the stems tenderize better and the leaves keep a nice shade of green when cooked lid ajar.
Start tasting the greens after 20 minutes.
If you want to add a pinch of salt, only add ONE pinch, they can become salty quick.
Same caution with Chilies. You can always add more, you cant remove.
Cooking time is around 30 minutes, BUT
It really depends on what you like.
Crunchy & Al Dente? About 20 minutes
Soft & Subtle Chew? About 30 minutes
Soft & Tender? About 45 minutes
My sweet spot is right around 35 minutes.
Cool quickly, reheat when needed.
Lets Talk Beans
There are rules.
And I don’t like rules.
But there are certain things you have to do in life and have no choice but to follow.
Like you cant jump out of an airplane without a parachute and expect to live, right?
Beans are kinda the same…
Sort of.
When you add certain ingredients into your beans at the wrong time. They are unfixable.
Look, you dont have to cook your own beans.
I use canned most of the time.
But today, I’m on a budget, and dried beans give you about 4x more than canned.
So grab a bag of dry beans and get them soaking, thats rule number one.
Rule #1
Soak your beans for 24hrs in room temp water, covered.
1 Part Beans
3 Parts Water
Rule #2
NEVER add salt or any ingredient that has salt (like salsa) to your beans until later.
Rule #3
Add aromatics, vegetables and herbs for depth and texture.
Keep it Simple
add a chopped onion, garlic, maybe a pepper & bay leaf
Make it Hearty
add a chopped onion, garlic, peppers, carrot and tomato
Rule #4
Season to taste only after the bean is soft enough to burst when you squeeze it lightly.
Spicy Black Beans
Your favorite Hot sauce, Salsa or Chipotle + toasted ground cumin
White Beans
Green peppers, olive oil, black pepper, sometimes extra garlic, parmesan rind
Today, I kept it simple
Todays Final Collards
Collard Greens with lots of garlic and finished with a little Dijon Mustard, splash of Pickle Brine and chili flake, beans and roasted carrot.
Bean Aeromatics
AROMATICS WHEN COOKING:
Jalapeno Pepper
Garlic Cloves
Bean Seasoning
Olive Oil
Black Pepper
Fresh Lemon
Final Dish
In a 6” skillet, layer a thick bottom layer of greens. Top with raw. Seasoned carrots and baked in an air fryer 430 degrees for about 10 minutes, until the carrots have a toothsome bite and greens get a little crispy.
Spoon brothy Lima Beans over the top and enjoy.
A perfect protein packed meal, side or snack.
So simple. So comforting.
Now, lets take these greens to another level..
Leftovers
Make a melt.
Layer greens on pesto slicked bread. Fresh mozzarella.
I call it a Hot Greens Parm.
Finish with a pinch of Parmesan, maybe some fresh basil.
This sandwich eats like one of Nonna’s secrets.
Grilled bread, melty cheese, meaty greens and basil pesto for comfort.
Its the ultimate sandwich you didn’t expect.
And its just one idea to turn these modest power hungry greens into a masterpiece.
Fold these greens into scrambled eggs, make a quiche or fold into pasta and grain bowls.
Or just eat them straight up
Look, Grandma says to eat your greens.
Don’t her piss off.
Much LUV
Mjt