Collard greens are easy to grow and the plants produce for a long season. Once one decides to include them in a garden there had better be a plan to use them.
The first picking, before little hungry insects arrive, is the best. Sorting leaves near the composter is a way to cull the best of the best. Yesterday I harvested two pounds of leaves and decided to make collards on cornbread for dinner.
The vegetarian recipe was a collaboration with people I know combined with a few internet searches. Traditionally the dish is made with pork so the issue of how to replace lard and the meat was a primary issue. This dish came out tasty tender.
One pound stemmed collard leaves
One cup diced onions
One head finely minced garlic (5-6 cloves)
Tablespoon each butter and extra virgin olive oil.
Salt and pepper to taste
One teaspoon hot pepper flakes or fresh chilies if available (optional)
Three cups vegetable broth
One pint canned tomatoes or fresh if available
Measure one pound of stemmed collard greens and cut into half inch ribbons. Set aside.
In a Dutch oven heat one tablespoon each of extra virgin olive oil and salted butter. Once foaming subsides, add one cup diced onions and a finely minced head of garlic (5-6 cloves). Season with salt and pepper to taste and sautee until softened. Add a teaspoon of red pepper flakes (optional).
Once the onions become translucent, add the collards and three cups of prepared vegetable broth. Also drain the liquid from a pint of diced tomatoes into the pot. Bring the mixture to a boil and cover. Stir the greens every so often. Once the volume of the greens is reduced, reduce the heat to a simmer.
Cook until the leaves are tender, about two hours. Add diced tomatoes and continue cooking until they have warmed.
Spoon onto cornbread, including a generous amount of the cooking liquid.
We found the recipe to be quite satisfying and a welcome way to use produce from the garden.