1. It’s hot and humid in the south. Undress down to your skivvies and put on your “Where’s the beef?” apron.
2. De-stem, wash, and then rough chop the collards.
3. In a large pan, heat enough olive oil to coat the bottom of the pan well. Add a good handful of chopped sweet Vidalia onions along with a shake or two of chile flakes and one clove of chopped garlic. Cook until the onion softens and the garlic is golden, about 5 minutes.
4. Add collards, season with salt and pepper, to taste. Sizzle. Stir.
5. Shake your manly booty.
6. When the collards begin to cook down, add a splash of white wine for acidity and a few glugs of vegetable stock for richness. Reduce the heat to a simmer and cook until collards are tender, about 20 minutes.
7. Turn off the heat, and stir in a bit of maple syrup and a splash of sherry vinegar. Serve.
No comments:
Post a Comment