I've been super under the weather lately. So please excuse my tardiness.
We got home from a long drive on Sunday and I was feeling super tired and wonky and not in the mood for anything. Until I thought of biscuits and gravy. And collards. OMGYES.
So I cooked up a batch of the collards (and biscuits and gravy) from my cooking class the other night. Verdict: Complete, freaking awesomeness. The instructor was totally anti-liquid smoke (I'm fine with it, but definitely willing to experiment). So instead she uses smoked paprika and chipotle in adobo to lend a smoky and a tinge of spicy elements to the greens. But the real, over the top trick to this recipe? Molasses. Black-strap molasses. Yes, I said molasses.
I forgot to ask the instructor for her permission to post this, but I'm pretty sure she's cool with it. It's her recipe, not mine!
Miss D's Smokin' Collards
by Dawnula Koukol
Serves 4-6, Prep time: 30 minutes Cooking time: 45 min-1 1/2 hrs
- 1/2 C olive oil
- 3 C chopped yellow onion (about 2 onions)
- 6 oz or 2 cups mushrooms, sliced
- 2 T garlic, sliced
- 1 T chipotle in adobo
- 2 1/2 T smoked paprika, divided in half
- 1/4 C apple cider vinegar
- 1 T soy sauce
- 3/4 C vegetable stock
- 4 T molasses (black-strap)
- 5 lbs (or about 4 bunches) collards, cleaned, stemmed and chopped
Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, covered, for about 45 minutes. Ad the last half of the smoked paprika, salt and pepper and cook for another 5-10 minutes.
*****I halved the recipe with mucho success. In fact, I only had 1 bunch of collards when I made this, so I cooked it as stated, but then added a bunch of cleaned/stemmed/chopped kale when I added the last of the smoke paprika - because kale doesn't need to cook nearly as long as collards do. It worked really well!
Try this recipe - it is soooooo good! The smokiness, the sweet of the molasses, the savory mushrooms and the pieces of sliced garlic - it's just tooooo gooood! And I'll have you know that I ate this meal combo for three meals straight - and would have kept going but ran out of leftovers. And I want it again. NOW! Alas, too many other vegetables to deal with in the fridge right now. Why do you taunt me, cabbage, parsnips and cauliflower?! Why must you aggravate me arugula?! Blarg!
Oh yeah, and in order to try to tame my overabundance of leeks (?!) last night I whipped up a quick simple batch of Potato Leek Soup. I used Mark Bittman's recipe, cuz I lurve him. We also had some garlic toast to dip. YUM!