Sweet & Spicy Steam-fried Collard Greens
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
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 /
TOTAL SUGARS 3G (ADDED 2G) / PROTEIN 3G / FIBER 4G / SODIUM 214MG / POTASSIUM 194MG.