Collard Greens
I've eaten my share of greens and I favor these for their simplicity, slight bite and perfect accompaniment to a bunch of my other favorite foods!
I've eaten my share of greens and I favor these for their simplicity, slight bite and perfect accompaniment to a bunch of my other favorite foods!
- Carbohydrate 23.477775 g
- Cholesterol 3.6 mg
- Fat 5.127285 g
- Fiber 12.1171496804059 g
- Protein 11.291955 g
- Saturated Fat 0.884346 g
- Serving Size 1 1 Serving (466g)
- Sodium 502.6925 mg
- Sugar 11.3606253195941 g
- Trans Fat 0.618456000000001 g
- Calories 165 calories
Step-by-step
- Pull the main vein out of each of the Collard leaves and discard.
- Roll the leaves up 2 or 3 at a time and cut across the leaves giving you about ¾ of an inch strips.
- Heat stock pot on med high heat and add the oil.
- When oil shimmers or is fragrant, add the Pancetta.
- Fry until most of the Pancetta is crisp but not burned.
- Add the greens and combine to coat.
- Cover and cook for 1 minute.
- Add stock then hot sauce and cover.
- Let simmer for about 30 minutes or until tender.
- Stir about 3 times during the 30 minutes and adjust temperature.
- If for some reason it looks like it's drying out, add a bit more stock and check the heat.
- Add salt and pepper to taste.
- Serve hot and add a little of the “liqueur†for those who like it...like me!
Why do some greens turn to mush while others maintain a pleasant chew? Achieving the correct texture in brassicas depends entirely on managing moisture and cellulose breakdown. Raw collard leaves contain tough structural fibers and a prominent central vein that resists softening if left intact. Removing that main stem before cutting the leaves into three-quarter-inch strips eliminates the woodiest parts of the plant, ensuring uniform cooking times.
Rendering the pancetta in a shimmering stockpot creates the flavored fat base required to coat the cut leaves. Frying the meat until crisp releases its internal lipids into the pan without burning the protein solids. Adding the greens directly to this fat and covering the pot for one minute traps residual moisture, beginning the wilting process rapidly. Pouring in the chicken stock and hot sauce then creates a braising environment. Simmering this covered mixture for thirty minutes breaks down the remaining tough cell walls. Stirring three times throughout this window prevents bottom scorching and distributes the cooking liquid evenly. If the pot appears dry before the half-hour mark elapses, supplement with small splashes of stock to maintain moisture.
Dietary adjustments require swapping the cured pork for smoked paprika or olive oil to remove animal products while retaining depth. Seasoning with salt and pepper occurs strictly at the end after reduction concentrates the sodium from the stock and pancetta.
