collard greens + radicchio sauté
My aunt is rolling her eyes about now because to her collard greens require low and slow cooking for ultimate tenderness and a bit of pork for authentic goodness. I love my collards slow-cooked as well (with smoked turkey), but sometimes when I’m busy, I like my collards cooked and steamed quickly. And for this recipe, I threw in some bitter radicchio to really get my aunt’s eyes rolling.
First things first, you need to chiffonade your collard greens. So, begin by removing the stems from the collard leaves, then roll each leaf like a cigar and chop each cigar into half inch strips. Now, even though collards come pre-washed nowadays, soak the collard greens again for 30 minutes to an hour to insure that no dirt exist.
Once your collards are clean, place them in a salad spinner and spin until completely dry. Or just drain the water and place the collards on paper towels to dry. Then core and chop your radicchio.
I used my all-purpose cast iron skillet here, patiently cooking down the greens with a bit of chicken broth to steam them until they reach my desired tenderness.
A pinch of sugar is optional in this dish, but it really helps to balance the flavors. If you can’t have sugar, try a sugar substitute, like stevia, which has a low glycemic index and no calories.
Collard Greens + Radicchio Sauté
2 Tbsp. extra virgin olive oil
1 large shallot, thinly sliced
2 cloves garlic, minced
½ cup low sodium chicken broth
1 bunch collard greens, stemmed, chiffonade & washed
½ head radicchio, cored & thinly sliced
1 tsp. sea salt
½ tsp. freshly ground black pepper
½ tsp. sugar (optional)
¼ cup water, if needed
In a large heavy bottom skillet, warm the olive oil over medium heat. Add the shallot and saute until translucent. Add the garlic, chicken broth, collards, radicchio and cook the greens down, about 10 minutes. Add the salt, pepper, sugar and stir to combine. Cook the greens to your desired tenderness, another 10-15 minutes, adding the water, if needed. Adjust seasonings to taste and serve hot. Serves 4.
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