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Quick-Cooked Collard Greens

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"For some there is no substitution for the texture of collard greens cooked forever in the lap of pork-scented liquor until they are silky and soft. But this faster version, which I adapted from a recipe used by the great Alabama chef Frank Stitt, has become a staple of my Sunday suppering—a bright, flavorful take on a classic of southern cuisine. Best, you can cook the collards in the morning, shock them cold in ice water, squeeze them dry, and hold them in the refrigerator until right before you need them. A quick sauté in a hot pan with some olive oil (or butter or bacon grease!) gets them into perfect condition to serve alongside whatever you like, the greens wilted but still holding structure, and phenomenally delicious."

List of Ingredients

â—¦ 2 large bunches collard greens or other sturdy greens, such as mustard or turnip
â—¦ 2 tablespoons olive oil
â—¦ 4 slices slab or thick-cut bacon, chopped into bâtons
â—¦ 1 large onion, peeled and diced
â—¦ Red pepper flakes
â—¦ 2 cloves garlic, peeled and smashed
â—¦ Red wine vinegar
â—¦ Kosher salt and freshly ground black pepper


Recipe

Trim the greens so you get rid of the stems, then take 3 or 4 of the leaves, stack them on top of one another, and roll them into a cigar. Slice these crosswise into thin strips, slightly thicker than a chiffonade. Repeat with the remaining leaves.

Bring a large pot of salted water to boil on the stove and, while it heats, set up a big pot or bowl filled with ice water in your sink. When the water is boiling, add the greens and cook them for 2 to 3 minutes, until they begin to wilt, then drain the pot or fish the greens out of it and put them into the ice bath to stop them from cooking, swirling them around in the ice to cool. Drain the ice bath and squeeze the greens dry, into baseballs you can store on a sheet pan or platter until ready to cook.

When you're ready to finish the greens, swirl the oil into a large, wide-bottomed pan or pot set over medium-high heat and, when the oil shimmers, add the bacon. Stir to coat with fat and allow to cook until it sizzles, then add the onion. Cook, stirring, until the onion has started to soften and turn translucent, about 10 minutes. Add red pepper flakes to taste and the garlic and continue to cook until fragrant, another 2 to 3 minutes.

Turn the heat to high and add the greens, then cook, stirring and tossing, until they are wilted and glossy with fat, 5 to 7 minutes. Fish out the garlic cloves and mound the greens on a warmed platter, seasoning with salt, black pepper, and a splash or two of vinegar to taste.