Collard Greens - Emeril Lagasse

By ranmcm

Recipe courtesy of Emeril Lagasse. The original recipe adds the collards to a black-eyed pea and smoked turkey soup, but I cook the collards by themselves.

Ingredients

• 2 tablespoons olive oil
• 1/2 cup diced onion
• 2 cloves garlic, crushed
• 1 bunch collard greens (I use 2 bunches to double the recipe since they
• cook down), stems removed, cut crosswise and julienned
• Salt, to taste
• Crushed red pepper, to taste
• 1 cup chicken stock or water
• 1 piece salt pork or several pieces of bacon (I add this to the recipe
• for flavor)

Details

Servings 6
Preparation time 15mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Heat the 2 tablespoons of olive oil in a medium saucepan.
2. Add the salt pork or bacon.
3. Cook for several minutes.
4. Add the onions and crushed garlic.
5. When the onions are tender and the garlic is fragrant and slightly caramelized remove and discard the salt pork or remove the bacon, chop it and return to the pan.
6. Add the collard greens.
7. Season with salt and crushed red pepper.
8. Toss the greens to lightly wilt them.
9. Once all of the greens are wilted, add the chicken stock or water.
10. Cover the greens and allow them to steam for 8 to 10 minutes.
11. Remove the greens from the pan using a slotted spoon.