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.
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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.
