Quick Collard Greens with Hot Pepper Vinegar
By Joe GitterPublished on December 15, 2020
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
You can substitute mustard or turnip greens for the collards; reduce their boiling time to 2 minutes.
Instructions
- Bring 4 quarts water to boil in large pot. Stir in 1 tablespoon salt, then add 2½ pounds collard greens, stemmed, 1 handful at a time. Cook until tender, about 5 minutes. Drain collards in colander and rinse with cold water until greens are cool, about 1 minute. Drain, pressing greens with silicone spatula to release excess liquid.
- Place greens on clean kitchen towel and compress into 10-inch log. Roll up towel tightly and squeeze over sink to release excess liquid. Remove greens from towel and cut crosswise into ¼-inch slices.
- Cook 4 slices thick-cut bacon, cut into ½-inch pieces, in 12-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Increase heat to medium-high, stir in greens, and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Stir in 2 minced garlic cloves and cook until greens are spotty brown, 1 to 2 minutes. Stir in ¼ cup Hot Pepper Vinegar and cook until liquid evaporates, about 30 seconds. Season with salt and pepper to taste. Serve, passing extra vinegar separately.
Time
55 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our quick version of the typically long-cooked collards blanches the leaves in salt water to tenderize them and remove their bitterness in minutes. To get rid of the excess moisture, we squeezed them dry and then formed them into a log that we chopped into thin slices that needed only a quick sauté. We rendered the flavorful fat from a few slices of bacon and used that as our sautéing fat (we also kept the crispy little nuggets of bacon) since these quick greens didn’t have time to cook with a ham hock. We finished off with some aromatic garlic and then deglazed the pan with our intense pepper vinegar for brightness and heat.
Before You Begin
You can substitute mustard or turnip greens for the collards; reduce their boiling time to 2 minutes.
Instructions
- Bring 4 quarts water to boil in large pot. Stir in 1 tablespoon salt, then add 2½ pounds collard greens, stemmed, 1 handful at a time. Cook until tender, about 5 minutes. Drain collards in colander and rinse with cold water until greens are cool, about 1 minute. Drain, pressing greens with silicone spatula to release excess liquid.
- Place greens on clean kitchen towel and compress into 10-inch log. Roll up towel tightly and squeeze over sink to release excess liquid. Remove greens from towel and cut crosswise into ¼-inch slices.
- Cook 4 slices thick-cut bacon, cut into ½-inch pieces, in 12-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Increase heat to medium-high, stir in greens, and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Stir in 2 minced garlic cloves and cook until greens are spotty brown, 1 to 2 minutes. Stir in ¼ cup Hot Pepper Vinegar and cook until liquid evaporates, about 30 seconds. Season with salt and pepper to taste. Serve, passing extra vinegar separately.
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