Vegetarian Collard Greens

Collards and other greens are sweeter after a freeze, so leave those long tough
leaves on the plant until after a cold shock and they’ll be more palatable. I
recommend using a 12-inch cast-iron frying pan for this dish. Instead of bacon,
this recipe calls for toasted sourdough, which adds a similar fatty, chewy,
crispy texture and smoky flavor. Of course, you can also just use bacon.

Servings: 2 -4

Author:

Course:

Side Dish

Cuisine:

Summer Spring Winter

Keywords:

Vegetarian Greens collards

🧂 Ingredients

2 tablespoons peanut oil, divided
1 tablespoon(s) peanut butter
2 pinches salt, divided
1 pinch(es) black pepper
1/2 teaspoon(s) paprika
1 cup(s) sourdough bread, chopped into 1-inch pieces
1 clove(s) garlic, minced
1 small white onion, diced
1 bunch(es) collard greens, stripped from the thickest part of the stems and roughly chopped

Instructions

1 Heat half of the oil and all of the butter in a pan until smoking. Add the
spices and stir, then add the bread—stirring regularly and cooking until the
bread is crispy and golden brown.
2 Remove the bread and spread across a baking sheet (so it doesn’t get soggy in a
bowl).
3 Add the remaining oil to the pan over medium-high heat and add a pinch of salt.
Add the garlic, stirring rapidly, then immediately add the onion and let it heat
until glistening.
4 Add the collards and cook for a few minutes, until the greens are bright and
wilted.
5 Taste for texture—it shouldn’t be as soft as canned spinach, but it shouldn’t be
hard to chew or bitter, either. Remove the greens to a serving bowl, add the
bread, gently combine and serve.