Collards with a Dash of Soul...

Show me the money! Traditionally, collards are eaten on New Year's Day, along with black-eyed peas and cornbread; to ensure wealth in the coming year, as the leaves resemble folding money. Collard greens are a vegetable of southern United States and known locally as soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens". But they are generally eaten year-round in the South. Typical seasonings when cooking collards can consist of smoked and salted meats like ham hocks and fatback; along with vinegar, salt, and pepper.

The recipe I like to use is lighter; where the collard greens are cooked with a little “kick to them”, without the usual vinegar or meat flavoring. I add some tomato, onions and garlic to give them some life. Still, they have their luck and their soul, just a modern 21st century makeover. Enjoy!


New Year's Day Dinner 2008

Collards with a Dash of Soul

Ingredients:
2 bunches collard greens, (about 2 pounds)
3 tablespoons olive oil
2 medium Vidalia onions, cut into ¼ -inch dice
3 medium cloves garlic, chopped
1 medium vine-ripened, cut into ¾ -inch dice
2 teaspoon salt

Wash each collard leaf 3 or 4 times; make sure they are impeccably clean. Place them on a cutting board; cut off and discard the tips of the stems, leaving the rest of the stems intact. Cut the stems into ¼ -inch pieces. Cut the leaves vertically into 1-inch strips, then fold over and cut horizontally to form 1-inch squares.

Meanwhile, heat the oil in a large (at least 10-quart) pot over medium-low heat, for 3 to 5 minutes.

When all of the greens and stems are cut, transfer them to the pot and stir to coat evenly. Add the onion, garlic and tomato, stirring to combine. Season with salt to taste. Cover and cook, stirring occasionally to make sure the greens do not burn, for about 30 minutes or until they are just tender and the onions have softened. Serve immediately.

4 to 6 serving

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George’s notes:

• A traditional Southern-style New Year’s dinner like I was raised on ~ black-eyed peas for pocket change and collard greens for folding money.


• Smoky bacon and tangy cider vinegar are perfect complements to hearty collard greens. Rinse the greens a couple of times to remove grit.