Prep 10 mins
Cook 20 mins
Found this collard greens recipe by Emeril on Food Network, posting for ZWT. To be served with Portuguese Feijoada.
- 2 tablespoons canola oil
- 3 garlic cloves, crushed
- 2 bunches collard greens, washed well and shredded
- 1 (12 ounce) beer
- 1 teaspoon salt
- Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.
Interesting take on collard greens. I used a lite beer and still found it was a little too bitter for my taste. But worth a try. Made for ZWT9.
First, please keep in mind that this is my first taste of collard greens. I picked up some beautiful young greens last night at Wheatsfield Coop in Ames. I used a parring knife to slide down the thick stem to remove it. I wonder if it would have been as easy to glide the knife down if it had been a larger older leaf? I did try the hand method but liked the knife best. This was very easy to make. I think I cooked this about 25-30 minutes on low, as I did not know how tender the greens would get. I think I'd like a little added flavor from some bacon grease. Made for team Soup-A-Stars during ZWT9 2013
This recipe will taste different depending on what beer you use. I used an amber ale, and combined with the bitterness of the greens, it was just too bitter for me. Maybe it would be better with lager. I also substituted shallots for garlic, as DH is garlic averse. However, with a lighter beer, I think this would be a great way to use up a flat can of beer. The recipe was a nice change of pace, and used ingredients I usually have handy. Made for ZWT8.