|Beautiful, full, collard green leaves--|
So I bought 1 bunch of collard greens, and one of mustard greens (the latter has such a wonderful, peppery taste) and was stumped when it came to stemming and cutting. Chef recommends removing the stalks first, rolling the leaves together and then slicing them. To remove the stalks, I simply folded the large gorgeous leaves in half, pulled off the large stems, and then proceeded with cutting.
As I mentioned, this was my first foray into the world of cooking collard greens. Will I go back? For sure! I also need to confess that I went against my cardinal rule of following a chef’s recipe verbatim the first time I prepare a dish.There were a couple of differences: for one, Chef uses smoked turkey legs (but he said ham hocks are just fine), and blanches his greens and then shocks them in cold water. I skipped the blanching step, but may do it next time. As for you, I leave it up to you! I'm sure you'll enjoy the rich greens, which provided a compelling and tasty backdrop for the tangy-sweet flavors of vinegar, sugar, mustard, beer and hot sauce. The nice thing is that these ingredients don't compete. Collard greens can certainly hold their own. Enjoy!
1 yellow onion, chopped