I have to admit my excitement for collard greens is super high at this time. In my circle of friends, collard greens are underappreciated and totally flies under the radar. In particular, since their cousin kale has been on the walk of fame and climbed to stardom in the word of greens in the last few years, collard greens sunk ever lower in popularity.
Collard greens have a very Southern type of feel and when cooking them we often turn to Southern recipes and methods. They're often slowly simmered with a piece of ham hock or other smoked meats for a rather long time. When they’re long cooked they’re not too special anymore, and the flavor is totally denaturized. Indeed when collard greens are overcooked they emit an unpleasant, stinky sulfur smell. Most of the time collard greens have a strong mustardy flavor profile and that goes nicely along with that smoky, rich ham flavor.
Vegetable leather
This time of the year, my local farmer’s market has intensely dark-green, large leafed collard greens. When touching the plant I can't suppress thinking "vegetable leather". It really is a striking vegetable with its tough texture, thus making them one of the few vegetables that can withstand freezing winter temperature, their main season being from January to April.
Raw collard greens
Perhaps I have not figured out how to prepare a deliciously cooked collard green dish yet, but I have been using collard greens in raw preparations and have tasted some pretty good versions. In terms of texture, collard makes your jaw muscles work with their stubborn hearty leaves. To me, collards evoke a satisfying chewy feel similar to when I chomp on a nicely grilled steak. In cold collard green preparations, I had the most success with assertive, strongly flavored, dexterous salad ingredients. A bunch of collard greens tossed in an oil & vinegar dressing won't do any magic for your salad. Rich and satisfying nuts such as cashews and bright flavors such as lemon zest, sharp pecorino cheese, and crunch-adding pink peppercorns are a good fit and almost guarantee a successful collard salad.
Green Monster/Collard Green Salad
(recipe makes four portions)
2 bunches collard greens
1 lemon, zest
1 lemon, juiced (use lemon from zested lemon)
Sea salt, to taste
Black pepper from the mill, to taste
1/4 cup apple cider vinegar
4 tablespoons extra virgin olive oil
1 tablespoon pink peppercorns
2 oz pecorino cheese, peel with a vegetable peeler or chop into tiny pieces with a knife
- With a knife cut stems off of the collard leaves
- Cut collard greens into 1”x1” pieces
- With a zester, grate the skin of the lemon
- Cut lemon in half and squeeze juice. Remove seeds and throw out
- Add sea salt, black pepper, apple cider vinegar and whisk vigorously with a wire whisk. Keep stirring and drizzle in the olive oil
- In a bowl, combine collard greens with peppercorns, pecorino cheese and dressing
Chef’s Tip: chop an avocado into 1/8-inch pieces and add to the salad and thoroughly toss the salad. It will coat the collard greens nicely with the avocado and other salad ingredients.
Get pumping with collard greens
Collard green nutrient highlights include vitamin K, A and C, plus they are a very good source of magnesium and iron. All that benefits our body’s detoxification process and help to fight cancer.
Chef’s Note: Did you know collard green are traditionally served on New Year’s Day to ensure wealth coming in the new year. It is believed that the leaves resemble money!
