Collards Continued
The Journal’s Creative Collard Greens Contest at the Dixie Classic Fair may be long over, but I’m still thinking about fun and different things to do with collards.
So a recipe in The New York Times, from Melissa Clark, caught my eye last week.
This isn’t anything terribly new. But beans, sausage and collards are a darn good combination. And I like how Clark saves some pot-washing by cooking the greens and beans together.
Note that Northerner Clark cooks her collards a mere 30 minutes. Most Southerners will want to throw them in the pot much earlier.
Also, I’d just as soon have pintos and cranberry beans, but choose whatever beans you like.
In my mind, the rice is kind of optional, but I suppose it does help sop up the pot likker if you don’t have any cornbread handy.
I also would add some onion. Either add chopped onion in the beginning, or serve some raw onion sprinkled atop each plate — or both.
And if you don’t like this Yankee recipe, well, send me a better one!
Braised Collard Greens With Cranberry Beans and Andouille Sausage
Recipe adapted from The New York Times.
1 tablespoon olive oil
¼ pound andouille sausage, sliced
3 garlic cloves, minced
1 quart chicken broth
1¾ pounds cranberry beans, shelled
2 bunches collard greens (about 2 pounds), ribs removed and leaves cut into 1-inch strips
Salt to taste
Hot sauce, for serving
Cooked rice, for serving
1. Heat oil in a large skillet over medium heat. Add sausage and garlic, and cook, stirring, until sausage is golden and garlic fragrant, about 3 minutes.
2. Stir in the broth and beans. Bring to a simmer, then cover, and cook for 1 hour, reducing heat as needed.
3. Stir in the collards and continue to simmer, uncovered, until beans are tender and liquid has thickened, about 30 minutes longer. Season with salt, to taste. Serve with hot sauce, over rice.
Makes 4 servings.
