Serious Eats: Recipes
The Crisper Whisperer: Collard Greens Mineira
How's this for a crisper confession? If I hadn't cooked this vegetable myself, I don't think I could have identified it. At least not right away. If you're used to collard greens braised to the point of near-extinction (and believe me, I like them that way, too, so no hard feelings), you'll be surprised by what else they can do.
These thin ribbons of collard greens are cooked in bacon fat ever so briefly, until they've just turned bright green and begun to wilt noticeably. We're talking one minute or a smidge more. Have you ever heard of such a thing?
The result is a breath of fresh air. The slight bitterness of the crisp-tender greens threatens to melt into the depths of bacony goodness, only to be revived by the bright tang of lemon.
With only about fifteen minutes prep from start to finish, Collard Greens Miniera has become an instant classic at our house. Hope you'll love it, too.
About the author: Carolyn Cope writes Umami Girl and manages a CSA in New Jersey.
Adapted from Gourmet, January, 2001.