Collard Greens

Collard greens are a leafy green vegetable belonging to the Brassica family, which includes kale and cabbage. Originating in the Mediterranean and Middle Eastern regions, they have become a staple in Southern American cuisine. These greens offer a robust, slightly bitter, and earthy flavor with a hint of sweetness when cooked. Their texture is sturdy and fibrous when raw, but they become tender and silky when simmered or braised. In cooking, collard greens are known for their ability to absorb flavors from broths and seasonings, making them versatile in various dishes. They hold their shape well during long cooking times, contributing a hearty element to soups, stews, and braises.

Notes

When selecting collard greens, look for vibrant green leaves that are free from yellowing or browning spots. Smaller leaves tend to be more tender. Store unwashed greens in a plastic bag in the refrigerator for up to five days. To prepare, remove the tough central stems and wash thoroughly to remove any grit. Collard greens are naturally gluten-free and are a good source of vitamins A, C, and K, but be aware that they are often cooked with smoked meats, which may not suit all dietary preferences.

Uses

Slow-cooked Southern greens
Braised with garlic and lemon
Steamed and served with tahini
Collard green wraps (swiss chard alternative)
Soup base with beans
Stir-fried with sesame oil
Raw in hearty salads

Replacements

Fenugreek Seeds

Fenugreek seeds are small, golden-brown seeds with a slightly bitter and nutty flavor. They are a staple in many cuisines, particularly in Indian and Middle Eastern cooking, known for their aromatic and medicinal properties.

Sambal Oelek

Sambal Oelek is a traditional Indonesian chili sauce made primarily from ground chili peppers, vinegar, salt, and sometimes shrimp paste or garlic. Its origins trace back to the Indonesian archipelago, where it has been a staple condiment for centuries. The sauce boasts a robust, pungent heat with a bright, tangy undertone from the vinegar, and a subtle complexity from any shrimp paste used. Its texture is coarse and chunky, offering a satisfying mouthfeel that is neither smooth nor overly thick. In cooking, Sambal Oelek is versatile, adding a fiery kick to dishes without overwhelming other flavors. It can be used as a direct condiment or incorporated into recipes to enhance their spiciness and depth.

Recipes to try

Sweet Chili Crispy Tofu Grain Bowls

Imagine a symphony of textures: crispy tofu cubes nestled in a bed of fluffy grains, drizzled with a tangy sweet chili sauce.

Zucchini Corn Fritters with Lemon Yogurt

Golden, crispy fritters bursting with fresh zucchini and sweet corn, served with a tangy lemon yogurt drizzle.