Simple Collard Greens
Southerners just love their collard greens. As a new transplant to North Carolina, I have learned a lot about their unique regional foods, collards being one of them.
Collards are ancient greens that are a member of the cabbage family, but their leaves do not form a compact head. They have a rich history in the south but it was’t until the first Africans arrived to America in the 1600’s that it became prevalent here. Collard greens were one of a few select vegetables that enslaved African-Americans were allowed to grow and harvest for themselves and their families. Thanks to their resourcefulness and creativity, this leafy vegetable is now considered a delicious soul-food staple. Recipes have been passed down for generations and their traditions continue on our plates today.
Here is a link to a very interesting article/program from NPR about a community of seed-savers that are trying to revive rare heirloom varieties of collard greens that are teetering on extinction. As smaller farms diminish and less people garden, these heirloom varieties of collards that have been passed down for generations are now at risk to being lost forever.
Though not a traditional collard greens recipe (usually including a ham hock and vinegar) this flavorful and simple “weeknight” recipe is way of preparing these nutrient packed greens which are abundant in our farmers markets and local gardens. I have started growing them in my raised garden bed at our community garden along with some lettuces, broccoli and cauliflower. Fingers crossed!
Simple Collard Greens
1 bunch of collard greens (works well with kale too)
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
pinch of Aleppo pepper or red pepper flakes
3 garlic cloves, minced
lemon wedges for serving
Cut the thick central rib from the collard greens. Stack the cut greens and then roll them into a large shaped cigar. Thinly slice the “cigar” to make ¼ inch strands. Heat a skillet over medium-high heat and add the olive oil. Once your oil is shimmering add the greens and salt. Stir the greens intermittently for about 3 minutes to wilt them. Then add the garlic and Allepo pepper (or red pepper flakes) and continue to cook about 3 minutes longer, until some of the edges of the greens have turned slightly brown. Divide the collards on plates and serve with a lemon wedge.
