We planted some collards, kale, radish and salad spinach this year for the first time and, even though we planted each in a 1 foot square plot, we got a really good crop. We harvested the salad spinach last week, the radishes two weeks ago and since and the collards for the first time this last weekend. Fresh collards cooked are so amazing. Easy to grow and easy to cook. They are firm to the tooth and keep well in the fridge for several days. Lovely as a lunch or a side for a dinner later in the week.
I am a fusion chef, so, I made this dish from several cultures. Do use either a Walla Walla or a Vadila onion for the flavor these sweet onions impart. The Spanish pimenton (Spanish smoked paprika)# was a revelation! It is so flavorful and, at only $3.49 for a 2.6 oz container, a good bargain. I am becoming an addict because it is so aromatic. The brand is De La Vera by SANMEL.
Vegetarian Collard Greens
Serves 8 1/2 C servings
2 lbs fresh collard greens
1 -2 T canola oil
2-3 fresh garlic cloves, minced
1 lg Walla Walla onion, chopped
4 C vegetable stock (I used Better Than Bouillon 1 T vegetable and 1 T mushroom + 4 C water)
1 tsp sea salt
1 1/2 tsp unsalted butter
1 tsp ground Spanish pimenton# (paprika) or another smoked sweet paprika
1/4 C organic apple cider vinegar
1/2 tsp dried bonito*
1/2 – 1 tsp Korean vinegar hot pepper paste (I use SAJO brand – this is used in making kim chee)
Prepare the collard greens by trimming the stems off, soaking and rinsing the greens and tearing the leaves in large strips.
Heat the oil in a large soup pot over medium heat, add the onions and saute until they turn golden and get a little caramelized. Add garlic and saute for 2-4 minutes until they are translucent, add the stock and all other ingredients except the collards and bring to a boil, turn down and simmer for 10 minutes. Taste and adjust flavors as needed. Add the collards, bring barely to a boil, turn down the heat to a fast simmer for 30 minutes. You want the collards to still be somewhat green and firm and not mush!
Note: I used not only collards but some spinach and radish tops from my garden that just needed usin’.
*Bonito is a dried fish flavor enhancer use it or not, just adjust the other seasonings to your liking.