Recipe of the week: Peppered collard greens
South Carolina chef Robert Carter has come with a tasty variation on traditional collards.
Collard greens are usually cooked until they’re limp and pale, said TastingTable.com. Traditional collards taste wonderful, but South Carolina chef Robert Carter has come up with a quicker cooking method that creates a brighter-looking side dish with “a pleasant kick.” His version makes “an ideal complement to a slew of summer mains.”
Peppered collard greens
- 4 strips thick-cut bacon
- 2 cups chicken broth
- 2 tbsp kosher salt
- 1½ large bunches collard greens—leaves cut crosswise into 1/8-inch-wide strips
- 1 small shallot, finely chopped
- ¼ tsp white pepper
- 2 tbsp brine from a jar of pickled peppers
In a saucepan over medium heat, cook bacon until the fat renders and the bacon is browned. Add chicken broth and bring to a simmer. Cook until reduced by half, about 30 minutes. Remove and discard bacon; set stock aside.
Fill a large bowl with ice water and set aside. Bring a large pot of salted water to boil. Add collard greens and blanch for 3 minutes. Use a slotted spoon to transfer greens to the ice-water bath. Once greens cool, drain them, place in a kitchen towel, and wring out as much liquid as possible.
In a large skillet over medium-high heat, simmer reserved stock and shallot for 2 minutes. Stir in collards and cook until just heated through, about 2 minutes. Add white pepper and pepper brine and toss to coat. Use a slotted spoon to transfer to a bowl. Serves 4.
Adapted from Robert Carter, Carter’s Kitchen, Mount Pleasant, S.C.