This is an easy side-dish (via epicurious) that we had with our shrimp and broccoli when Carrie was over for dinner this past week. Rather than the usual slow-cooking method, these collards are cut into really thin strips and sauteed over high-heat with crispy pancetta. That’s it. Simple enough?
Wow, the collards actually stay bright-green this way. I’m used to them being a really dull green, almost the color of grape leaves.
…and they’re good! They’re not bitter… must be the salt and pancetta.
Yeah I’m trying to eat less meat, but this is good… besides, every vegetarian eats bacon.
Seems like it, anyway! That bacontarian (pancettarian?) movement is really catching on.
Better enjoy it, we’re doing another vegetarian week soon…
Collard Greens Mineira
1 1/4 lb collard greens (about 2 bunches), halved lengthwise and stems and center ribs discarded
3 slices pancetta, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (1/8″) with a sharp knife.
Cook pancetta in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.
4 ServingsPrint This Recipe