Sweet & Spicy Steam-fried Col­lard Greens

EatingWell - - SWEET POTATOES -

AC­TIVE: 25 min TO­TAL: 25 min

The Hugh­e­ses also grow col­lard greens on their farm and their fa­vorite way to pre­pare them is a de­par­ture from typ­i­cal South­ern-style all­day stewed greens. By cut­ting the greens into rib­bons and sautéing them first with a small amount of fat and then steam­ing them, Linda is able to get ten­der-crisp col­lards on the ta­ble in un­der a half hour. (Photo: page 85.)

2 pounds col­lard greens, stemmed 4 tea­spoons ba­con fat or ex­tra-vir­gin

olive oil

½ tea­spoon salt

¼ cup wa­ter

2 small cloves gar­lic, grated

1 ta­ble­spoon light brown su­gar ¼ tea­spoon crushed red pep­per ¼ tea­spoon ground nut­meg

2 tea­spoons le­mon juice

1. Wash col­lard greens. Stack 5 or 6 leaves at a time and roll tightly from the long side to cre­ate a long, cigar­like cylin­der. Slice cross­wise into ¼-inch-thick rib­bons.

2. Heat 2 tea­spoons ba­con fat (or oil) in a large cast-iron skil­let over medium-high heat. Add half the col­lards and ¼ tea­spoon salt. Cook, stir­ring fre­quently, un­til wilted, about 2 min­utes. Trans­fer to a plate and re­peat with the re­main­ing 2 tea­spoons ba­con fat (or oil), col­lards and ¼ tea­spoon salt.

3. Re­turn the first batch of col­lards to the pan. Add wa­ter, gar­lic, brown su­gar, crushed red pep­per and nut­meg. Cook, stir­ring, un­til the col­lards are very ten­der, about 2 min­utes. Re­move from heat and stir in le­mon juice.

SERVES 6: about ½ cup each

CAL 68 / FAT 4G (SAT 1G) / CHOL 3MG / CARBS 7G /


Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.