Collard greens are a Southern specialty and a seasonal winter vegetable. Being from Iowa, where winter vegetables exit only in the supermarket or in your deep freeze, I had limited experience (ok NONE) with collards before moving south. So after some experimentation, I discovered the perfect way to prepare this sometimes shunned green for the northern tastebuds.
Test Subject Bill is from Nebraska. Well, as an Air Force kid he’s really from all over, but definately not “southern” unless you count family in Texas. Which I don’t. He has a discriminating (aka picky) pallete so I’m always trying to find the right blend of everything to make him happy. It’s sort of like dreaming the impossible dream. But tonight I scored with Kerrygold Collard Greens.
Kerrygold Collard Greens
1 large bunch collard greens
1/4 cup chardonnay
1/2 tsp sea salt
1/4 cup Kerrygold Garlic & Herb butter
Freshly ground pepper to taste
Grated parmesan cheese for topping
Remove tough stems from collards and chop roughly, then cut leaves into long ribbons. Melt Kerrygold butter in a skillet and add stems to butter, then season with the salt. Sautee for about 10 minutes over medium low heat until softened. Add wine and stir well. Add leaves and turn with tongs until the greens are just wilted, about 5-7 minutes. Grind in fresh pepper to taste and toss. Plate up and top with freshly grated parmesan cheese.
I was going to take a picture of this dish, but when I went into the kitchen to package up the leftovers there were none. Bill had eaten it ALL. That is really impressive considering the amount of greens it made and his low to moderate interest in most vegetables. I guess it went well with the pork shnitzel I made. Bill paid me the highest compliment tonight. He said, “We’d never need to go to a restaurant if you cooked like this every night.” Yeah baby!