Garlicky Collard Greens

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?

  • April 1, 2013 - 12:44 am

    Kiran @ - Congrats on being an Uncle! And I love cooking greens with loads of garlic. Its so delish just as simple :)ReplyCancel

  • April 1, 2013 - 8:22 am

    Liz @ The Lemon Bowl - About once a month I crave collards…these look so delish! I don’t think I’ve ever been able to capture a beautiful photograph of them but you did it. :) Congrats on being an Uncle again!!ReplyCancel

  • April 1, 2013 - 8:23 am

    Lora @cakeduchess - You mean no diaper duty for you?hahaha! I love her name. Congrats again. She is a beauty. Yes, blanching does wonders and your collars are tempting me at 8 in the morning:))ReplyCancel

  • April 1, 2013 - 9:35 am

    Barbara | Creative Culinary - After living in the south for a decade; I was OK with staying away from any ‘greens’ – I had never found them to be something I favored.

    Then a friend served them at her Christmas dinner last year and I was enlightened…like so many great vegetables, preparing them properly is the key ingredient.

    These look great Brian; I might be ready for round 2!ReplyCancel

  • April 1, 2013 - 9:38 am

    Maria - I need to try these!ReplyCancel

  • April 1, 2013 - 10:19 am

    Cookbook Queen - Congratulations!!! You sound like the best Uncle ever — junk food and no diaper changes is spot on 😉

    Living in Arkansas, I can tell you that these greens will be a huge hit!!ReplyCancel

  • April 1, 2013 - 10:26 am

    Sommer@ASpicyPerspective - Mmm garlic and collards are a match made in heaven!ReplyCancel

  • April 1, 2013 - 10:32 am

    Shannon - congrats!! being an uncle (or aunt, in my case) is pretty awesome :) i still need to try collards, so the blanching trick is perfect timing!ReplyCancel

  • April 1, 2013 - 10:38 am

    Jen @ My Kitchen Addiction - I have been neglecting my RSS reader for a while (wait, does it even still exist? Silly Google)… And, I was thinking this morning, “I wonder what lovely things Brian has posted lately…”

    Much to my delight, you have now solved my ongoing conundrum with receiving lots of collard greens from our CSA. I’ve never been a big fan, either. I think I’ve been cooking them wrong, as you mentioned. Our CSA starts up in a few weeks, and I am bookmarking this recipe so that I can give it a try with my first bunch of collards this year. Thank you!

    And… Congrats on being an uncle again. How exciting! Your niece is so lucky to have a cool uncle like you. :)ReplyCancel

  • April 1, 2013 - 11:25 am

    Bev @ Bev Cooks - Uncle Brian! woo hoooo!

    p.s. I love garlicky collards, omg.ReplyCancel

  • April 1, 2013 - 1:32 pm

    Jeanette Fu Chen - Congratulations! What fun. I have to say collard greens are probably my least favorite leafy green vegetable. Maybe I still haven’t figured out the best way to cook them – am going to have to give your method a try. Blanching them first sounds like a great trick to help tenderize them a bit.ReplyCancel

  • April 1, 2013 - 2:51 pm

    Katrina @ Warm Vanilla Sugar - This looks lovely! And congrats on being an Uncle!! Bryn is such a pretty name :)ReplyCancel

  • April 1, 2013 - 3:31 pm

    Stephanie @ Girl Versus Dough - Congrats! Also, YES to this dish.ReplyCancel

  • April 1, 2013 - 3:47 pm

    Michael Paez - Never had collard greens.. Will give them a shot…ReplyCancel

  • April 1, 2013 - 4:05 pm

    J.S. @ Sun Diego Eats - Love collard greens, especially when they are served with something that contrasts how bitter they are. In Brazil we have them chopped up super fine and served with white rice, feijoada (black bean stew with dried beef and various pork parts), and farofa (manioch flour fried up with chopped hard boiled eggs, olives and bacon). SO GOOD.ReplyCancel

  • April 1, 2013 - 4:33 pm

    Mr. & Mrs. P - Never had collard greens.. Will give them a shot…ReplyCancel

  • April 1, 2013 - 6:23 pm

    Kiersten @ Oh My Veggies - Congratulations, uncle! :) My husband will not touch collard greens, but perhaps if I tried making them your way, I’d get him to change his mind. Or I’d have a big bowl of delicious collard greens all to myself!ReplyCancel

  • April 2, 2013 - 8:53 am

    Carolyn - Congrats on another round of uncle-ship. And I’ve never cooked a collard green in my life so thanks for paving the way 😉ReplyCancel

  • April 2, 2013 - 10:37 am

    Andrew Frishman - Mnnnn!… I LOVES me some garlicky garlicness, especially when it has plenty of garlic on it!

    Ajo es oroReplyCancel

  • April 2, 2013 - 4:17 pm

    Shulie Foodwanderings - Ahahaha Brian handing off the kid when she poops. Congratulation! Sometimes the simplest dishes are so delicious. I bet in every kale dish I make I can use collard greens instead,ReplyCancel

  • April 2, 2013 - 10:17 pm

    Monet - Ah! I know you are an amazing uncle, and I love seeing all the pictures of the sweet little ones in your life. And these greens look perfect. I need to be eating more greens…and there is nothing like a little garlic to make a bowl even more delicious. Thank you for sharing, sweet friend!ReplyCancel

  • April 3, 2013 - 12:55 am

    Sylvie @ Gourmande in the Kitchen - There’s no better combination than garlic with greens, I’ve been making something similar with a mix of chard, kale and collards. Simple and delicious.ReplyCancel

  • April 3, 2013 - 10:21 am

    Joanne - MAJOR congratulations Brian!!! That is SO exciting and I am SO happy for you!!

    It’s taken me a while to become a fan of collards as well but I am fully on board lately! What a simple tasty way to prepare them!ReplyCancel

  • April 3, 2013 - 11:35 am

    Jean | Delightful Repast - Brian, I love that plate! And your collard greens look wonderful–but I would skip the garlic for myself. The garlic slices look so attractive, though, maybe I’d just put aside a “hold the garlic” portion for myself, then go with the garlic slices for everyone else! (I’m allergic to garlic–isn’t that sad?)ReplyCancel

  • April 3, 2013 - 4:11 pm

    Ashley Bee (Quarter Life Crisis Cuisine) - Yum! I am always trying to come up with good side dishes, this looks like a winner.ReplyCancel

  • April 3, 2013 - 4:48 pm

    honeywhatscooking - the collard greens look so delicious. congrats on being an uncle. really nice blog you’ve got hereReplyCancel

  • April 3, 2013 - 6:24 pm

    shelly (cookies and cups) - Do you know I’ve never had collard greens? I am both ashamed and excited…because honestly garlicky ones probably are what I’ve been waiting for.ReplyCancel

  • April 4, 2013 - 1:29 pm

    Kita Roberts - Congratulations on your new niece! And yeah, I’m not into baby changing either… at all… ever… ;D But that’s what aunts and uncles are great for right?ReplyCancel

  • April 4, 2013 - 3:48 pm

    Shaina - I am a huge collard greens fan when going out. There’s a rotisserie place that does them perfectly just down the street, and when I order the family-style side of them, I don’t want to share. Sadly, I haven’t given them a go as the main attraction in a dish or anything more than an afterthought to some other recipe. I’m adding yours to my spring cooking list.ReplyCancel

  • April 8, 2013 - 5:28 pm

    Russell van Kraayenburg - Anything that starts with garlicky is my kind of recipe! Looks delicious!ReplyCancel

  • September 13, 2013 - 10:00 am

    Getting Thick: Weekly Healthy Recipes Recap #13Thick.Fine.Healthy. - […] to death greens you’re thinking of. Instead, they were braised and sauteed in under 15 minutes. This recipe calls for garlic but I left that […]ReplyCancel

  • July 6, 2014 - 5:47 pm

    Getting Thick: Weekly Healthy Recipes Recap #13 - […] to death greens you’re thinking of. Instead, they were braised and sauteed in under 15 minutes. This recipe calls for garlic but I left that […]ReplyCancel

  • April 1, 2013 - 3:01 pm

    A Thought For Food - It definitely helps, Jeanette! And then loading it with garlic makes it even better. :-)ReplyCancel

  • April 2, 2013 - 2:02 pm

    A Thought For Food - I hope you enjoy it!!! ReplyCancel

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