I have some favorite foods that I prepare that I am perfectly satisfied with, and as a result, I just don’t don’t look for, or pay much attention to, new and exciting recipes for them. Surely we all tend to be that way in the kitchen at times.
Braised collard greens was one of those dishes for me until just now. Carla Hall caught my attention when she wrote about this recipe published in Garden and Gun this month, “If somebody from Jamaica or West Africa has these, they’ll taste familiar. If a Southerner eats them, they’ll still taste familiar.” I’m a southerner, and I certainly didn’t want to waste the gorgeous early fall collard greens I had just scored, but this sentence put me as ease enough to give it a go.
The result… amazing. It’s a silky, melt in your mouth, I don’t know what’s in this but I can’t stop eating it kind of side dish.
I guess that you can indeed teach an old dog new tricks. (See link for recipe)
Note: You don’t see bacon crumbled on the top of my dish because three slices of crispy bacon just don’t survive in my kitchen long enough to be used for a garnish but I’m sure it would be lovely. I used a jalapeño pepper instead of the spicier habanero. And I cooked my greens covered, for about an hour, at a very low heat until almost all the liquid was absorbed and the texture was perfect… as I said, I’m a southerner, so I sometimes I just want my greens cooked to death.