Sautéed Collard Greens are a vibrant and nutritious dish, deeply rooted in Southern culinary tradition but enjoyed all over for their health benefits and hearty flavor. This version lightens up the traditional long-simmered style by sautéing the greens, which preserves their beautiful green color and nutrients while still infusing them with delicious savory flavors. Collard greens are known for their slightly bitter taste, which is wonderfully complemented by the richness of garlic and the umami depth of bacon or smoked turkey. A splash of vinegar adds a subtle tanginess that brightens the dish, making these sautéed collard greens a perfect side for a variety of meals, from Sunday roasts to weeknight dinners.
Ingredients:
- 1 bunch of collard greens (about 1 pound), stems removed and leaves chopped
- 2 tablespoons olive oil or bacon fat
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup chicken broth or water
- 2 strips of bacon or a small piece of smoked turkey, chopped (optional)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for heat)
Directions:
- Prep the Greens:
- Rinse the collard greens thoroughly to remove any dirt or grit. Stack the leaves, roll them up, and then slice them into strips. Set aside.
- Cook the Bacon or Turkey:
- If using, heat a large skillet or Dutch oven over medium heat. Add the chopped bacon or smoked turkey and cook until crisp. Remove the meat with a slotted spoon and set aside on a paper towel-lined plate, leaving the fat in the pan.
- Sauté Aromatics:
- In the same pan with the reserved fat (or using olive oil), sauté the chopped onion until it becomes translucent and begins to soften, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Greens:
- Add the chopped collard greens to the pan. Stir to mix with the onion and garlic. Cook for about 2 minutes until the greens start to wilt.
- Add Liquids and Season:
- Pour in the chicken broth or water, and sprinkle with salt, pepper, and crushed red pepper flakes if using. Cover and reduce the heat to low. Let the greens simmer for about 15-20 minutes, or until they are tender but still have a slight bite.
- Finish with Vinegar:
- Stir in the apple cider vinegar, and adjust seasoning as needed. Add back the cooked bacon or turkey if used.
- Serve:
- Serve the collard greens hot, ideally as a side dish with a starch like cornbread to soak up the flavorful cooking liquid.
This quick method for preparing collard greens retains the essential character of the dish while making it suitable for a modern, health-conscious diet. Enjoy the traditional flavors with less cooking time, and serve up a side that is both nutritious and delicious.
