Today is a great day. Not only did I finish my second degree (woot! woot!) and finalize my move; I also have a TLSP dinner to look forward to. I can’t think of anything better after a week of sleep deprivation and sub par nutrition! So, what do I plan on bringing? Collard greens. I LOVE collard greens. Perhaps it’s the TENNESSEE in me, but I’ve always had a love affair with this slightly bitter and nutritious green. I’ve adopted the recipe below from one that my mom has made for years, and I think it’s even better than the original. I don’t measure when cooking, so consider the measurements below rough estimates. You can always alter them to meet your taste buds anyway.
Sauteed Collard Greens
2 bunches collard greens, tough center stalk removed and chopped
3 slices bacon (I like to use the thick-sliced, Applewood smoked bacon from Whole Foods)
3 gloves garlic, diced
1/2 medium onion, diced
1 tsp. red pepper flakes
2 Tbs EVOO
1 Tbs sugar 1/3 cup coconut milk
1/3-1/2 cup water
Salt and Pepper to taste
Chop bacon into bite size pieces and cook in a large sautee pan on medium-high heat until crispy. Remove bacon and place on paper towels. Pour off bacon fat and set aside. Turn heat down to medium, return pan to heat, and add onions, garlic, salt, pepper and pepper flakes. Sautee about 2 minutes. Add collard greens to the pan a little at a time, allowing each addition to cook down before adding more. Add more EVOO if necessary. Once all greens have been added to the pan, add coconut milk and stir. Next, add the water, stir, and reduce heat to low. Put lid on pan, and allow to simmer until tender (about 30-45 minutes). To serve, top greens with bacon and a little bit of the bacon fat (that’s how we do it in the south, but if that sounds weird to you, just omit it). Enjoy!