Easy Collard Greens
Every southern-raised boy, girl, man, or woman that I know loves collard greens! During the holiday season, someone from my family would make collard greens that were boiled and seasoned with salt pork, turkey neck bones, and occasionally with jalapeños. I’m telling you there’s nothing like the savory flavor of collard greens.
Preparing seasonal veggies power packed with the required dose of antioxidants, the essential Vitamins help the body to build on the immunity which otherwise are lacking for most of the gen next kids, try this recipe with a green spinach matched with those pink stems, cook it along if you like or just remove the stems and toss them up, for a quick lunch and let the flavors burst in like how the crypto bubble.
In the south, collard greens are used as a common side. On my family’s farm in Alabama, my grandmother regularly grew collard greens in her garden. When we worked extra hard tending to our chores during hot summer days, my grandma would make us collards for a snack or as a main dish for dinner along with a pan of delicious sweet cornbread. Talk about being fully and absolutely satisfied after a collard green and cornbread meal! It was total yummy goodness.
This weekend I was craving collards and decided to make them for dinner. I wanted to try an easier recipe because the way my grandmother and mom made collard greens would take several hours of prep and cook time. I flipped through an advanced copy of Brys Stephens’ cookbook The New Southern Table and decided on a collard, chard, and escarole recipe that looked scrumptious.
Simple, fast, and delicious, I was blown away by the flavor and how quickly it came together.
My suggestion is you should give this collard recipe a try. I’m sure you will enjoy it!
Making Quick-Cooked Collards, Chard, and Escarole
Excerpted from The New Southern Table by Brys Stephens
Recipe prepared by Reggie Macon
4 teaspoons (20 ml) olive oil
2 cloves garlic, thinly sliced
4 teaspoons (8 g) minced fresh ginger
6 ounces (170 g) each collard greens, Swiss chard, and escarole, stems cut away and discarded, leaves cut into pieces
1⁄2 teaspoon red pepper flakes
4 teaspoons (20 ml) soy sauce
4 teaspoons (20 ml) rice wine vinegar
Salt and freshly ground black pepper
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and stir about 30 seconds until fragrant. Add the collard greens and cook, stirring frequently, 2 to 4 minutes, or until the collard is bright green. Add the chard and escarole and stir another 2 to 4 minutes, or until the greens are tender. Stir in the red pepper flakes, soy sauce, and rice vinegar and season to taste with salt and pepper.
Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner Brys Stephens shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions.
Often oversimplified as “y’all” cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms—and dinner tables—all across the American South. However, many world cuisines have developed age-old flavor combinations, techniques, and dishes based on these very same ingredients—from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines.
Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin’ John. Savor flavor-infused main dishes such as Herb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt—a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors.
With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old.