Jun 3, 2012

vegetarian collard greens


Collard greens make me think of the South.  The South makes me think of warm weather.  Warm weather makes me think of summer, which makes me sad.  Today's my last day of "summer" before my summer semester classes start.

I know I should just be thankful to have had the past month off (and I definitely am), but there's this darn teacher mindset getting in the way.  But, alas, tomorrow it starts.  Early.  Like 5 am early.  Ugh.



Let me continue in my denial as I talk about food: collard greens.  They're a new veggie for me.  I know that's weird since I lived in Georgia for 4 years, but here's a secret: so many Southern vegetables aren't vegetarian-friendly.  Weird, I know.  Being a language person, it seems like "vegetarian" should mean "vegetables" are good.  Not the case with collard greens.  Usually they're overloaded with ham, bacon and/or chicken broth.

So, after some serious searching, I came across this recipe for vegetarian collard greens.  We enjoyed these last week. They're really tasty, but be warned, they're spicy!  Quite spicy, really.  You may want to tame them down a bit by cutting back on the red pepper flakes...


Vegetarian Collard Greens
Recipe from Foodnetwork.com
Serves 4-6

Ingredients:
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 large onion, chopped
  • 1 tsp red pepper flakes (or less, depending on how spicy you want it)
  • 1 clove garlic, minced
  • 1 lb collard greens, coarsely chopped
  • 3 c vegetable broth
  • 2 tomatoes, seeded and chopped
  • salt and pepper, to taste
Prep the collards by removing the thick vein and coarsely chopping them.  Set collards aside.  Heat oil and butter in a large pot over medium heat.  Once butter has melted, add the onion and saute until starting to soften.  Add the red pepper flakes and garlic and cook one more minute.  Add collard greens to the pot and cook another minute.  Add the broth, cover the pot, and bring mixture to a simmer.  Continue to cook until the greens are tender, about 40 minutes (we cooked our collards with the lid on 20 minutes and then with the lid off for another 20 minutes, so some liquid evaporated and it wasn't too soupy).  Add the tomatoes and season with salt and pepper to taste.  Serve warm.





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