Spicy Collard Greens Recipe

Within the South, folks are typically loyal to 1 inexperienced: turnip, mustard, or collard. In actual fact, the place chef Edna Lewis was raised in Virginia, collards weren’t grown in any respect, and he or she all the time maintained a prejudice in opposition to them — besides on this recipe. To make it, you will first wish to simmer a smoke-cured pork shoulder hock or smoked nation bacon for a few hours to supply the pork inventory for braising the greens.

Easy methods to choose the most effective collard greens

The vital factor to look at for when shopping for collards is that the leaves haven’t any yellow or discolored areas — they need to be a deep, vibrant inexperienced all through. Texture-wise, search for agency, crisp leaves which are securely connected to the stems; skip bunches that seem comfortable, waxy, or wilted. Lastly, keep away from collards which have an extreme variety of small holes, as this might point out insect harm or illness.

Smaller leaves are typically youthful, milder, and extra tender than bigger ones, however the lengthy prepare dinner time and flavorful supporting substances right here imply that even harder, extra bitter greens will turn into meltingly scrumptious.

Notes from the Meals & Wine Take a look at Kitchen

• Add roughly crushed pink pepper to the dish to regulate the spice stage to your liking.
• Be happy to halve the recipe in the event you’re not feeding a crowd or don’t desire numerous leftovers.