Since the Hillbilly started his new job this week, I decided to make him a celebration dinner with some of his favorites, one of which is collard greens.
I love Southern food, but there are certain things I just will not eat. Grits, sausage gravy and greens are among those. Actually the Hillbilly won’t eat any of the other varieties of greens, just the collards. I suppose you could make this recipe with turnip, dandelion or mustard greens, spinach, kale, or arugula. I wouldn’t know since none of us will eat those either.
Collard Greens and Red Onion
- 12 to 15 large stalks of collard greens
- 2 red onions, chopped
- 2 Tbsp. minced garlic
- 1/4 cup extra-virgin olive oil
- 2 heaping spoonfuls of solidified bacon grease (optional)
Pour the oil into a large skillet and add the bacon grease (if using), onion and garlic. Cover and saute while completing the next step.
Prep the greens by washing them well under cold running water and strip the leaves from the main stem. Try to keep the pieces about palm sized because they’ll wilt down as they cook. Add them to the skillet a couple handfuls at a time, stirring them to coat with the oil and letting them cook down a bit before adding the next bunch.
Season with salt and pepper, cover and reduce heat to medium-low. Let it cook down for 15 to 20 minutes, stirring occasionally. Serve warm.