Sorry I've been MIA for quite awhile. Life has been quite busy preparing for the arrival of our new baby girl for many months. She has now joined our family and life is still pretty crazy. But I'm hoping to be able to post a few things here and there a little more regularly now. I've got a back-log of posts that I want to get up on the blog, but I'm going to start with this one because collards are in season now and they make a regular appearance on our table once or twice a week these days.
We have bought into a local, organic CSA this summer since I knew I wouldn't have time to tend a garden with a new baby. We are loving it so far! We're getting the chance to cook with and eat some veggies that we wouldn't normally grow (but likely will in the future). One of which is collard greens. We are really loving the greens. I figured I'd share how I've been preparing them each week. They take some time to cook, but its not active time on my part, so they're super easy to make. And they turn out super moist, tender, and flavorful every time. We all really like them a lot. I make kale this way, as well.
This is just the base recipe. But I've also used bacon grease instead of the olive oil and added some chopped bacon to the greens at the end, which resulted in even more deliciousness.
2 Tablespoons olive oil
1/2 cup chopped onion
1 teaspoon sea salt
1/2 teaspoon pepper
2 pounds washed collard greens
2 cups chicken broth
Heat the olive oil in a large saute pan over medium heat. Add the onion and cook until softened, about 2-3 minutes. Season with salt and pepper. Rip the collard greens from the stems and tear into small pieces. Add to the pan. Pour chicken broth over greens and stir. Reduce heat to low, cover, and cook for about 45 minutes.