Spicy Collard Greens
Nobody knows how to cook greens like someone from the South. In other parts of the US collard greens just aren’t as appreciated! And let me tell you no matter how good the chef is if they don’t like something it will never be cooked as well as someone who truly appreciates it.
So going from someone who’d never had a collard green they liked to someone who’s best part of the meal at Peche Seafood Grill, a James Beard award-winning restaurant, was the collard greens I have the utmost appreciation and respect for them.
If you’re going to cook them properly you cannot curl up your nose at the sight of them You have to embrace the foliage, feel it’s texture, pair it with a squeeze of fresh lemon and toss it lovingly with some sauteed shallot.
Now all this being said, it is still a green and doesn’t need to be high maintenance. For example, I went to the store to buy collards and shallots and both were rather expensive so I came away with some lacinato kale and a small onion instead. And they stood in marvelously…While the fancy restaurant might have used pine nuts I had some lonely sunflower seeds that I sprinkled on instead, and you know what? Using what is affordable and needs to be used is an integral part of the culinary industry and also is how so much of the good southern food we’ve come to know and love has come about. P.S adding bacon is always acceptable.