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?

Chris says:

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.

Lisa says:

…and they’re good! They’re not bitter… must be the salt and pancetta.

Carrie says:

Yeah I’m trying to eat less meat, but this is good… besides, every vegetarian eats bacon.

Chris says:

Seems like it, anyway! That bacontarian (pancettarian?) movement is really catching on.

Lisa says:

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 Servings

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