Collards
From: Carolyn D'Agostino
Date: 1/21/00
Okay, here is an altogether heretical way to cook collards -- to you Southerners, but try it nonetheless.
1 large bunch of collard greens, well rinsed
an abundance of garlic, don't be shy
a liberal amount of hot red pepper flakes
olive oil, preferably virgin
one large glug of balsamic vinegar
If I were to use meat, I'd use either pancetta or even some good Italian hot sausage, crumbled. Put it in when you do the garlic, and let it get nice and brown.
Separate collard leaves, but don't chop, yet. Bring a large pot of water to boil, drop collard greens in. Blanch for seven minutes. No more, no less.
Drain. Chop coarsely. Heat up olive oil in skillet, add garlic and red pepper. (You can also add a can of anchovies minced finely -- I know what you are thinking, but they really go well with greens--) Sautee until garlic is golden. Add chopped collards, and a ladleful or two of water. Lower heat, cover, cook about 5 - 10 minutes more.
Just before serving, add one glug of balsamic vinegar.
Serve over pasta. I like Orechiette (the little ear shape) but any shape that will soak up all the juices and catch the little bits of green, is good.