Collards & Peagreens
I received my first CSA box last week, and so far I’ve used up everything except 1/2 the Romaine Lettuce, the artichokes, and a couple of apples – and I’m really looking forward to my next box. I had a little bit of trouble figuring out what to do with the Collards and Peagreens, however. I had never cooked either of them before. Although I know that Collards are usually cooked up in a big Pot o’ Greens style dish, I really didn’t know WHY they were cooked that way. It was really bugging me. Are they terribly bitter when cooked other ways? Is there some off flavors that develop? I couldn’t really find any information anywhere – I even sent in a question to the kitchn to try and figure out the why’s (unfortunately, they didn’t post it until after I had made this dish).
I’m not really generally thrilled with soupy greens – one of the reasons I tend to avoid sauteed spinach, kale, etc – it’s not that they’re bad, just not my favorite thing, so I wasn’t keen on the idea of making a big pot o’greens. Instead, I decided to try sauteing them – allowing myself a little extra cook time just in case they took longer to cook (which I was assuming they would, since every where else called for a braise). The Collards turned out absolutely amazing this way, in my humble opinion. Unlike other sauteed greens I’ve made, these ones actually retained a bit of tooth to them – but not too much. The collards were perfect.
In addition to the collards, I tossed in the Peagreens I was sent as well. Based on their raw flavor and texture, I assumed they’d be perfect in a saute as well. Unfortunately, next time I think I’ll leave them out and do something else with them. The Peagreens in their raw state had a delicate flavor, and the stems had a light “snap” to them. It was a little much for raw I would think – but I didn’t expect that they would turn stringy and tough with cooking. It’s a pity, because the flavor was lovely – but next time I will just double up on the Collards. We served it with some Homemade Breakfast Sausage Patties and some Homemade Buttermilk Cornbread.
- 1 Bunch of Collards; cleaned, stems removed, sliced in to two inch strips
- 1 Bunch Peagreens, cut in to four inch sections (or Sub more Collards or other longer cooking green such as Kale)
- 2 tbls Clarified Butter
- 1 Onion; diced
- 4 cloves Garlic; finely minced
- 1 lime; juiced (to taste)
- 1 tbls White Wine (to taste)
- Kosher Salt (to taste)
- Melt Clarified Butter in a large saute pan over medium heat.
- Add Onions and saute until Translucent
- Stir in Garlic, Collards and Peagreens, tossing a litle to coat
- When Collards are at desired tenderness, remove from heat
- Toss in Lime Juice, Wine and Kosher Salt (all to taste)