Spicy collard greens are served with lemon and brown rice. A complete side dish.
Sometimes I feel like a misplaced southerner. Granted, my potty mouth kind of gives away the fact that I’m most definitely not within 5 minutes of meeting me (sometimes a sentence is just screaming for a curse word, you know?). But besides that, there are so many awesome things about the south I can totally get on board with.
Sun and warmth.
Ya’lling people instead of addressing them as “yous” which New Yorkers seem to be fond of (let it be known I DO NOT use that expression).
Awesome accents. I’m really good at this too. Put me in a room with a bunch of southerners and I bet you wouldn’t be able to guess who the NY’er is in the room.
Chick-fil-A. My heart will forever be with their waffle fries.
How you can say “bless her heart” and then proceed to talk total shit about the person but it’s ok because you blessed them first.
And, collard greens!
For 28 years of my life I was ignorant to the amazingness of collards. I think I had them once before in Charleston, the same day I tried fried green tomatoes at some hole in the wall country restaurant (the best kind). Of course they were the ugly yellow green, cooked all day kind, with a ham hock and lots of vinegar which I just assumed was the only way to make them. And to be quite honest, that version just doesn’t do it for me.
I have no idea what made me buy them one day in the grocery store last year but I figured I’d give them a shot my way (i.e.not taking all day to cook and not coated in grease).
The trick to that is just removing the tough core and thinly slicing them. Smaller surface area, less time to cook.
If you want to punch me for getting all mathematical about collard greens, it’s fine. I probably would too.
Southerners definitely have the right idea with the whole vinegar thing though, that I’ll give them. These are sautéed with some olive oil and vinegar and then all fancied up with pine nuts, raisins, (don’t omit these. If you’re not a raisin fan find another dried fruit because the sweetness is key with this otherwise tart and spicy dish) lemon and spices. Tossed with rice and boom, you’ve got your vegetable and carb sides all together in one bowl.
It’s like dem gosh darn collards done grew up!
Consider this it’s debutante ball, ya’ll.
- 2½ cups cooked brown rice
- 1 large bunch of collard greens, washed, core removed and thinly sliced
- 2 tablespoons extra virgin olive oil
- juice of ½ a lemon
- 2 tablespoons toasted pine nuts
- 2 tablespoons raisins
- ¾ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon ginger
- ¼ teaspoon turmeric
- salt & pepper to taste
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced collard greens, season lightly with salt & pepper and saute until cooked down slightly. Add lemon juice and continue cooking until just softened, about 5-7 minutes.
- While collards are cooking, combine remaining ingredients in a large bowl.
- Add collards once done cooking and toss to combine.
- Season with salt & pepper to taste.