From ThisBlueWiki
Adapted from http://newtonfarm.pbworks.com/w/page/14263986/%22Sneaky%22%20Southern%20Collard%20Greens -- itself taken from Stearns Farm Newsletter June 16 2008
Collards are traditionally cooked long and slow with a ham hock or bacon, but vegetarians don't need to feel deprived. This smoky-tasting "mess of greens" owes its savor to subtle, entirely meatless seasoning. Adapted from The Lee Bros Southern Cookbook by Matt and Ted Lee.
- 4 cups water
- 1/2 tsp ground cayenne pepper or 1 to 2 dried chiles, to taste
- 2 tsp salt or to taste
- 2 lbs collard greens, washed, cut into 1" wide strips
- 1/2 large onion, peeled and quartered
- 3/4 cup canned diced tomatoes
- 1 Tbsp extra virgin olive oil
- 1 1/2 tsp balsamic, sherry, or red wine vinegar (I use cider)
- 1/2 tsp pimenton (Spanish smoked paprika) or regular Hungarian paprika
- 4 cloves garlic
- 3/4 tsp freshly ground black pepper
- Bring water to a boil in a large pot. Add 1 1/2 teaspoons of salt, if using chiles, add chiles, reduce heat and simmer about 10 minutes.
- Add greens by handfuls, stirring as they soften, until all the greens are added. Reduce heat to low, cover, and allow greens to simmer gently while you continue preparation. Note the time at which the greens were covered up in the pot.
- Combine onion and tomato in a small bowl, add oil and vinegar, 1/2 teaspoon salt, paprika, and pepper and toss to coat. Transfer to medium-sized cast iron or other heavy, oven-safe skillet and add unpeeled garlic. Place skillet under broiler, set on high and watch closely until vegetables are lightly charred -- 3-6 minutes. Set aside on stovetop to cool.
- When roasted garlic is cool enough to touch, peel cloves and place with the rest of the broiled vegetables into a blender or food processor. Process until smooth. You will have about 3/4 cup of puree.
- Use a ladle to remove about 3 cups of liquid from the collards and reserve -- you may use it later to thin out the sauce or for later use in soup (it can be frozen). Add puree to collards, return to slow simmer, and cook for a total of about 1 hour from the point where you first covered the pot of greens.
- Check occasionally, stir, and add a little of the reserved liquid if things seem too dry. Thicken with corn starch if too thin by removing some liquid, whisking in corn starch and re-adding it.
Greens will be darn green and tender in a pale red gravy. Serve with cornbread or biscuits to sop up the sauce. 3 servings. Recipe may be doubled.