Tuesday, February 11, 2014

Drunken Collard Greens

While cruising around the grocery store the other day I noticed a sign flying high in the produce section stating: Collards Are the New Kale.

Are they?

This past year I was surprised at the number of Collard bunches I sold through the Buying Club.  However at tailgate markets I came home with 80% of the collards I took.  Terribly sad, considering from a health standpoint Collards pack a serious punch: detox support, antioxidants, anti-inflammatory benefits, etc. etc.

Of the greens Kale is the only one I actually like.  Or is it?

Have I ever really given Collards a chance?

Nope.

So I snagged two bunches of Florida born Collards and home I went.


After some Pinteresting I settled on a recipe that involved beer.  A little beer for the pot of collards and a little beer for me.

Beer Braised Collards 
Recipe Adapted from Budget Bites

Olive Oil
Onion, chopped
2 cloves garlic, chopped
1 large bunch Collards, rolled into a "cigar" and sliced into ribbons (see picture below)
1 12 oz. beer of your choice (I used Yards Porter)
1 bouillon cube (I only had a chicken cube)
2 cups water
1 tbsp brown sugar
1/2 tsp cayenne pepper flakes (this was pretty spicy to if you don't like heat use 1/4 tsp)
black pepper and salt to taste

Rinse and start slicing collards. I was told by a customer that the best way to prepare Collards is by rolling them like a cigar and then thinly slicing them.  I think it looks quite nice!


Saute onions and garlic in a large pan/pot with olive oil.

Once onions are translucent add remaining ingredients. Bring to a boil and then turn down heat. Stir occasionally.  Let collards simmer for awhile....I probably let them go for 30 minutes.  Do some taste testing and once they are to your liking remove from heat and serve.


This recipe turned out to be quite enjoyable.  A little spicy but I love spicy.

However Kale you are still my first love when it comes to greens.






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