Spicy Collards
Posted on July 6, 2009
Serves 2 or 3 as a side dish
Adapted from Elizabeth Schneider’s Uncommon Fruits & Vegetables, this is our favorite way to enjoy collard greens. Other leafy greens can be used in this preparation. Swiss Chard, mustard greens and kale all work. Just adjust the cooking time for the more tender greens.
1 generous pound collard greens
2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon grated fresh ginger root
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon finely milled sea salt, or to taste
Wash and remove stems from collards. Drop leaves into a large pot of boiling salted water. Boil until tender, about 15 minutes (this may vary-test frequently). Drain leaves, then chop finely.
Heat 1 tablespoon of butter in a large sauté pan. Add the shallots and saute over moderate heat for about 3 minutes or until soft. Add the ginger and remaining spices as well as salt and toss for a minute over the heat.
Add the chopped collards and stir over heat until warm, about 3 minutes. Remove from the heat and stir in the remaining tablespoon of butter. Season to taste with additional salt as needed. Serve warm or at room temperature.