Monday, July 11, 2011

Creamy Baby Collards


I know you're thinking it. So just say it. What does a nice Jewish girl from Brooklyn know about collard greens? They're as Southern as you get. They just seem out of place on this blog, in her kitchen.


You're right. I don't know much about collards.


But when they showed up on my front porch this morning (in my CSA box), I knew I was in for a good Southern meal.


And I enjoyed every minute of it.

Creamy Baby Collards
Serves 2; about 15 minutes prep
I used baby collards but I think the dish would work well with more mature greens too. Just increase the cooking time by a couple of minutes to get them nice and soft. 

1 large bunch baby collards
2 tablespoons olive oil, butter, or a combination
2 scallions or spring onions, sliced thin
a handful of chives, snipped
2 tablespoons cream
salt and pepper to taste

Bring a small pot of salted water to a boil. Clean the collards and remove any stems. Cook the greens for about 2 minutes (longer if you're using more mature greens). Drain and set aside.

Meanwhile, heat the oil or butter in a large, preferably cast iron, frying pan. Saute the scallions and chives for a minute or two, over medium heat.

Add the drained collards and cook for a couple of minutes, stirring from time to time, till all the water has cooked out.

Add the cream and continue cooking, stirring, for about 5 minutes till the cream is thickened and no longer watery.

Serve immediately.


11 comments:

  1. I dunno. This nice Jewish girl loves southern greens. Maybe it's because my parents moved from Brooklyn before I was born?

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  2. I've to try and find baby collards in my market. That dish looks amazing. Lovely pics.

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  3. I can't think of a more delicious way to eat this! Looks really good!

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  4. now collards I have done before and they are a staple in our house (we are southern after all) I love your version though. It is so much fun to see how others do things you have done for so many years

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  5. To be honest, I've never actually cooked with collards- Only eaten them raw, and not very often at that. This simple preparation sounds like an excellent introductory dish though- Perfect with cashew cream!

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  6. I love collards and this sounds like a great recipe! If we end up getting any more in our CSA, I'll definitely be doing this =)

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  7. I love collard greens, could eat those creamy ones every single day. I'm also in que quest for a good CSA close to me, especially deliver at the door, how awesome that must be!

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  8. You are a southern girl at heart.

    These look interesting. I have never had them so I can't really comment. Greens are good.

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  9. This recipe sounds terrific. Do you think soy milk or coconut milk would work in place of cream?

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  10. I think collards are the one green I haven't gotten yet! But when I do, I'll be happy to bring some of the south into my kitchen. This looks great!

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  11. My husband is a Southerner, and he craves his collard greens in the winter, simmered slowly for an hour or two, with some smoked meat. I prefer my greens done in a quicker way, so I always avoid buying the collards. Your recipe is more like my idea of cooking, and I am willing to bring the collards in, make Husband happy, and still have some green greens:)

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