Tuesday, February 22, 2011

Teresa's Collard Greens (V)

Cooking skills focus: Sautéing, boiling, balancing flavors

Large pot with about 3 qts. water
2 T salt

3 bu collard greens, washed, the thickest part of the stems removed and the rest twisted apart into large pieces

1 ½ T cooking oil
1 large white onion, diced large (3/4” on a side)
½ t salt

1 ½ C distilled white vinegar

1 T salt

1. Start a large pot of water boiling over high heat and add the 2 T kosher salt.
2. While waiting for the water to boil, heat a sauté pan over high heat, then add the cooking oil. Add the onions, add the ½ t salt and sauté them until almost browned.
3. When the water gets to a rolling boil, reduce heat to a low boil and add the greens. Cook uncovered for 5 minutes, then add the vinegar.
4. Continue to cook at a low boil uncovered until about half the water is gone. If you’re in a hurry, you can increase the temperature to a rolling boil, but the collards will turn out tougher.
5. When they are done, strain the collards and onions in a colander (preferably a comically large one), toss with the last 1 T salt and serve.

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