There have been lots of things happening here on my end, but none of it is remotely related to these recipes. So, I've been a little late in sharing. The big news of the moment is that I'm an uncle... again. Bryn Scarlett arrived on the first day of spring, though it was a snowy one and not very spring-like. Hopefully her arrival means that warmer and sunnier days are on their way. What it definitely means is that I will have another little child to run around with, to tickle and hug, to feed junk food, and to teach how to cook. I can't wait to snuggle with her and soothe her when she cries. I'll sing to her as she falls asleep in my arms. And when she poops, I will pass her off to her mother or father. Oh, I just love being an uncle!
And now on to the collards. Yeah... I'm not sure where to go with this. There's not really a good way to transition. This came out of desperation... we were either going to cook with them or they were just going to wilt away in our produce bin. Collard greens often get neglected in our house. I don't know what it is about them, but I've never really been a fan. I do know what the problem is actually... I haven't cooked them properly. In the past, I've thrown them into dishes without much thought. They come out tough and tasteless. But I went in wanting to give my all.
Here's a great example of how when you put a little thought and care in how you treat an ingredient, you can come out with a pretty stellar dish. The mixture of garlic and spice make for a lively side. And, hey, I've learned that if you blanch the greens, they come out tender. Sadly, I'm just figuring that out now. After all this time. Better late than never, right?
Garlicky Collard Greens
3 bunches collard greens, washed, stems removed, and cut into 1 inch strips
1/4 cup olive oil
4 garlic cloves, sliced thinly
Salt and pepper
Red pepper flakes, optional
2 cups cooked rice, optional
1. Bring 1 quart of salted water to a boil in a pot. Add the collard greens and cook for 10 minutes, stirring occasionally. Drain greens in a colander.
2. Heat the olive oil in a large sauté pan on medium-high heat. Add the garlic and cook for a minute, making sure to stir it continuously.
3. Add the collard greens, season with salt and pepper, and cook for an additional 3 minutes, or until the greens have wilted.
4. Transfer to a platter and season with red pepper flakes. Serve with rice.