Recipe - Dixie Meets Italy Collard Greens

This simple and delicious dish combines the hearty comfort of Southern "soul food" cooking with the flavors of Italy, creating a truly "down-home" dish that will bring the whole family to the table. If you are looking for a hearty meatless meal, serve this with fresh bread and a big salad and you're all set.

Dig in!

Dixie Meets Italy Collard Greens
(Makes 4 servings.)

Image by SanFranAnnie via FlickrIngredients:

1/2 pound collard greens
1 tsp olive oil
1 cup rough chopped celery
3/4 cup rough chopped onion
2 cloves garlic, minced
1 can (14 oz size) stewed tomatoes, undrained
2 tsp Italian seasoning (may substitute a mixture of equal parts oregano OR basil, and marjoram, rosemary, and thyme)
1 can (15 oz size) cannellini beans (may substitute navy or Great Northern), rinsed and drained

Directions:

1. Sort and trim the collard greens to remove any browned parts and tough stems; wash thoroughly by soaking in cold fresh water, then rinsing under running water; drain, then coarsely chop and allow to drain in colander.
2. In a large soup pot over medium heat, put the celery and cook for 3 minutes, add onion and cook for another 3 minutes, then add garlic and cook for 1 minute, stirring constantly.
3. Add the prepared collard greens to the pot, stir, then add the stewed tomatoes with their juice and the seasoning; cook stirring to combine just until the collard greens wilt. Reduce heat to low, cover the pot and simmer slowly for 15 minutes.
4. Add beans, stir, cover the pot and simmer slowly for 5 more minutes.
5. Serve alongside your main meat dish or as a meal on its own with good crusty bread to sop up the juice.

 

More Collard Greens Recipes:

• 5 Fresh Takes on Collard Greens (thekitchn.com)
• Stir-fried Collard Greens (appetiteforchina.com)
• Get Fresh With Collard Greens from City Farm (urbancycles.resourcecenterchicago.org)
• Collards, tomato and garlic (whatsonmyplatetonight.wordpress.com)

Recipe - Mediterranean Collards

Here is a tasty way to cook these sweet fall greens, with a bit of a unique flavor twist. If you're swamped with collards, either from your own garden or your CSA share, and you're tired of all the "regular" collard dishes, this is a great way to mix things up a little.

Mediterranean Collards
(Serves 6 people as a side dish.)

Image by sweetbeetandgreenbean via FlickrIngredients:
1 lb. collard greens, trimmed, rinsed, rough chopped
2 cups water
1 Tbsp olive oil
1 small yellow onion, diced
8 cloves garlic, minced
1 Tbsp olive oil
1 green bell pepper, diced
1 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp paprika
1/2 tsp ground allspice
2 Tbsp minced fresh ginger root

Directions:

1. Put prepared collard greens in a large pot with the 2 cups of water over medium-high heat and bring to a boil; immediately reduce heat to low, cover and simmer for about 15 to 20 minutes or until collards are tender. Drain over a bowl, reserving the cooking water; set aside both the collards and the drained water.
2. In same large pot, put the olive oil and onions over medium heat and cook until onions become clear and just start to brown, then stir in the garlic and cook for 1 minute. 
3. Throw in the collards, and another 1 tablespoon of olive oil and the reserved cooking water and cook over medium heat (uncovered) until the cooking liquid almost disappears entirely, about 10 to 12 minutes should do it.
4. Put the diced green bell pepper in the pot and add the remaining ingredients, stir and simmer over medium-low heat until the peppers soften, about 5 minutes. Serve warm.