I love greens. Collard, mustard, turnip, bring ‘em on. When I was a kid, read born to young adult, I wouldn’t have touched them with a ten foot pole. But at some point in the last 20 years I tried them and fell in love. If you haven't tried them yet, or it's been a while, cook these. Trust me.
Collards are ready for harvesting in late fall just before the first killing frost. That makes them perfect for holiday dishes. Maybe you have never thought of collard greens for your holiday meal. You should think again.
Yield: Serves 6-8
3lbs. Collard greens
3tbsp Olive oil
1lg. White onion (chopped)
3-4cloves Fresh garlic (chopped)
1lb. Tasso (diced small)
1C Vegetable stock or water
1C Dry white wine
½C Sliced almonds (toasted)
Kosher salt, fresh ground black pepper, and all-purpose seasoning to taste
Wash the greens thoroughly in cold water to remove any remaining dirt and sand.
Strip the center stalks from the leaves by hand, and tear the leaves into smaller pieces.
Place a large, heavy pot over medium-high heat and add the oil.
Once the oil is shimmering, add the onions and cook until translucent.
Reduce the heat to medium, add the greens, tasso, garlic, wine, stock (or water), and dry seasonings.
Cover and cook for 45 minutes to one hour or until the greens are tender stirring occasionally.
Drain off excess liquid (also called pot likker), and reserve.
Note: The greens should be moist and some liquid will pool around the bottom, but they should not be swimming in liquid.
Stir in the almonds.
Taste and adjust seasoning.