Bright, green and fresh from the garden…
winter greens are so beautifully welcome in my kitchen in the cold winter months.
Collard greens seem to sometimes be the odd man out, taking a backseat to the highly popular kale. But they are sweet, tender and saute up easily for a delicious side to any meal.
I shall declare it comfort food. Especially when your 7 months pregnant and inside with two toddlers because it’s cold and rainy out.
Something about bright fresh greens brings me to Spring…..which I am desperately waiting for!
Spring will be a whole lot different at the Toups’ house this year. We will have a baby calf from Belle, lambs from our sheep Merida and a garden I hope I can be PROUD of.
Oh yea, and a beautiful new baby boy that I am very impatiently waiting for.
For now, though, I shall be patient with Belle, Merida, Spring and our sweet growing baby. And I will make sautéed collards, one of my favorite winter veggies.
Sautéed Collards with Garlic
So I usually start with a whole bunch of collards. Usually two bunches of the tender ones.
Next, give them a good wash in cold water. Collards are great at keeping sandy dirt in all their crevices and sometimes you’ll even find a bug or two. Once clean, pat them dry on a kitchen towel.
The stems of the collards are tough and fibrous. Cut them out and separate the stem from the leaf. (Keep all those stems for your compost pile though!)
Now chop up all your garlic! When I’m chopping lots of garlic, I use my handy little garlic chopper for a nice quick mince. Throw these in your cast iron pot set to medium heat after your butter has melted. Let this cook for a minute or so, but stir often so the garlic doesn’t burn. Personally I like my garlic to get just a tad bit browned. It increases the nice garlic flavor!
Roughly chop your collards leaves up and throw them all on top. Sprinkle with salt.
Saute while stirring frequently so all the leaves wilt nicely. Pour in the water and cover with lid. In 5 min or after all the water is evaporated, your collards will be done! Serve hot with cornbread for good ole’ Southern comfort food…..or pregnancy comfort food….whichever you prefer to call it.
- 2 pounds of collards (about 2 bunches)
- 3 tbs butter
- 6-7 fresh garlic cloves
- 1 tsp sea salt
- 1/4 cup water
- Thoroughly rinse the collards in cold water, soaking if necessary to remove dirt.
- Cut the stems from the leaves and discard stems.
- Heat the butter in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning, but allow light browning.
- Roughly chop the collard leaves and add to skillet. Sprinkle in salt and continue cooking until slightly wilted about 1 to 2 minutes.
- Add water, cover with lid and let steam for about 5 min or until all the water is evaporated.
- Serve immediately.
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