November 5, 2009

Smoky Collard Greens (no meat version)

No rain for trick-or-treating, sun peeking out from behind the clouds all week long and bearable temperatures even though we saw a few snowflakes. I'm a happy girl.

So between tests of every pumpkin cake/bread recipe I can find, to use up some of my squash-load from the garden, I made some greens today and thought I'd share my recipe. Now, I have no moral problem with pork and I love when someone else makes a big pot of collard greens with ham hocks. My mouth waters just thinking about driving through South Carolina and finding a really good BBQ joint. But, since I'm the only green lover in my house I've learned to make do with small batches, that means a slice of bacon or this version which has no meat at all. Smoked paprika (pimenton) is one of my most beloved of spices and can give a slice of bacon some competition.

Smoky Collard Greens
Makes ~1 1/2 cups of cooked collards

1 bunch collard greens (~8 leaves)
1 medium onion, diced
1/4 teaspoon pimenton (Spanish smoked paprika)
1 tablespoon apple cider vinegar
olive oil
salt and freshly ground black pepper
Frank's RedHot, optional*

*Note that my bottle is nearly empty, I go through the stuff like my son goes through ketchup. It's killer on buttered (or EBed - Earth Balanced) popcorn.

-Sweat the diced onions in a tablespoon or so of olive oil, the pimenton, a few grinds of pepper and a pinch of salt until translucent.
-Remove the collard stems, roll and chop the leaves and then wash them well in a lot of water. Do several changes of water for dirty greens.
-When the onions are soft, add the greens, vinegar and a splash or two of water. Cover and let the greens wilt over medium heat. In a minute or two check the greens and give them a stir. Add more water if needed to keep the greens moist, you want some liquid in the pot but not a soupy mess since we aren't cooking these very long. Cover and reduce the heat to low.
-Cook for 20 minutes or until the greens are tender enough for you.
-Taste for seasoning and serve with Frank's RedHot on the side.

Other collard recipes:
Gina Neely's Best Collard Greens
Crock Pot Collards from Mother's Kitchen
Braised Collard Greens from The Kitchn
Veganized Southern-style Collard Greens, with shiitakes

My son Alex was happy to find the milkweed pods are finally ripe.


Mom said...

Thanks for the blog shoutout

Marysol said...

Maggie, I'll take some collard greens with my bacon. Thank you.

Seriously, I could eat an entire plate of collard greens for breakfast, lunch and dinner.
And I like your addition of Frank's Redhot. Good food!

Marysol said...

I forgot to mention Alex is a cutie. And he looks so happy decorated with milkweed fluff.

Jen of A2eatwrite said...

Yum, Maggie! I'm always so happy when you post - I miss you.

BTW... I have a great vegan pumpkin muffin recipe, if you're interested - e-mail me - jenshaines at gmail dot com.

I might get it up on a2eatwrite, but I might not. Things are kind of tight here these days.

Alisa said...

I must get some smoked paprika! I keep reading so much about it. Are there any brands you do or don't recommend purchasing? Email is alisa at the web address below just in case :)

Nowheymama said...

I love greens. And smoked paprika. Mmmm....

5 Star Foodie said...

Sounds excellent with smoked paprika!

mlle noelle said...

I love collards too- I posted a black-eyed pea & collard green soup a while back that can be made either vegetarian or with pork. And smoked paprika is a favorite of mine as well- it does a good job of mimicking a "meaty" flavor.

@Alisa- you can buy smoked paprika at Penzey's; if there are no stores in your area, they have an online store.

Pam said...

Hey, I posted a quick collard greens recipe on my blog!

PhillyGirl said...

I guess I never thought of my collards as being vegan but I guess they are since I use a very similar recipe. But instead of the paprika, I add in ground ginger and soy sauce (all the other ingredients, too). I use the same recipe with kale and it turns out great.

Karine said...

Great way to enjoy collard greens! Thanks for sharing :)