Saturday, December 25, 2010

Christmas Collard Greens

Every year in Georgia the weather forecasters predict snow on Christmas day, and while one year they're inevitably likely to be correct the odds certainly aren't in their favor. Still, the chilly winter temperatures have most definitely arrived, which means it's greens season! Kale, collard greens, mustard greens, turnip greens - anything dark green, leafy, and hardy enough to flourish throughout our temperamental, rather warm to mildly cool to downright cold Southern winters.

And thus, on this chilly (but yet snow-less) Christmas Eve last night, as Zach and I gathered with our friend Pam and her two sons for a joyous holiday feast, two culinary families merging in the delight of cooking and sharing, collard greens flourished with abandon here - complex, flavorful, and festive green in the center of the table...

Christmas Collard Greens

3 slices uncured, nitrate-free bacon, finely chopped OR 3 slices turkey bacon, finely chopped, plus 1 T olive oil OR 2 T olive oil
2 sweet vidalia onions, chopped
2 lbs collard greens, thinly sliced
2 cups vegetable broth
1/4 cup apple cider vinegar
2 rounded T turbinado sugar
1 tsp sea salt
1/4 tsp crushed red pepper flakes

~ In a large stock pot over medium heat, if you're using the bacon or turkey bacon, cook the bacon or turkey bacon until crisp (using 1 T olive oil for the turkey bacon, and no oil for the regular bacon).
~ Add the onion to the pot. If you're making a vegetarian version and not using bacon or turkey bacon, use 2 T olive oil to saute the onion. Either way, saute the onion until limp and translucent.
~ Stir in the collard greens until they just begin to wilt slightly.
~ Pour in the broth, and begin to stir, making sure to scrape up any browned bits of onion (and possibly bacon) from the bottom of the pot.
~ Stir in the apple cider vinegar, sugar, sea salt, and red pepper flakes.
~ Bring the broth to a simmer, reduce the heat to maintain a simmer, and continue to simmer until the collard greens are very tender. Season to taste with salt and pepper, and hot sauce if you fancy, and serve warm!

Merry Christmas!!!


Gina; The Candid RD said...

This looks so similar to the dish my aunt made today, which was swiss chard with onion, olive oil, and a cherry red wine vinegar. It was amazing.

Glad you had a nice Christmas!

BTW, my mom thought of the idea of making quinoa waffle cones. We used a magic bullet to grind the quinoa into a flour. So easy!

mangocheeks said...

Merry Christmas to you and Zach.

Lisa@ButteryBooks said...

I am not a huge fan of collard greens but that recipe sounds delicious!

MelindaRD said...

I think my mom said that Atlanta got snow. I know that Baltimore got snow. It is too warm here for snow but the winds make it feel extra chilly.