Harvested, cleaned, cooked first collards of the season yesterday. It is interesting to me, that collards are almost like two different crops. In the early fall the leaves grow fast and are very mild and tender. Then after the first frost hits, the greens get a burst of sweetness that is absent in the earlier leaves. Through the late fall and winter the leaves are tougher, require a bit more cooking time, but are also more flavorful and are sweeter.
Last night's meal was very simple. We started with what I call stewed potatoes. Start with olive oil, sauteed onion, and Mr. Spice. Add medium chunks of potato and cover with water. Cook until done, then add milk and a good dollop of sour cream, salt and pepper to taste. Simmer for a few more minutes. Then we had collards prepped in the pressure cooker. Start with olive oil and a couple of large diced cloves of fresh garlic and a pinch or two of sea salt. (Be sure not to brown the garlic!) Cut the main rib from the leaves before dropping them in oil and heating until leaves wilt. Add just a small amount of water, maybe 1/4 cup, then steam cook for 2.5 minutes at full pressure. Turn off the burner and let the pressure drop to room temperature on its own. Lastly, we had home made hush puppies. None of that Yankee stuff with sugar added. Just lightly salted meal with a touch of flower to lighten them a bit, buttermilk and egg. Fold in a few onions and deep fry until medium brown. We had a side of bread and butter pickles and also had Texas Pete for the greens and/or potatoes if desired.
Very simple, but oh so southern and oh so satisfying!
- hendi_alex
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First batch of collard greens
Last edited by hendi_alex on Wed Sep 26, 2012 6:34 am, edited 1 time in total.
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- hendi_alex
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