Monday, 10 September 2012

Kung Fu Collard Greens Recipe

Kung Fu Collard Greens
Collard Greens, which are pronounced 'caaleh greens' at my Mom's house and are called 'Spring Greens' in England, are not just a staple in American Soul Food. From Brazil to Bosnia, India to Tanzania, collard greens have been eaten by people around the world for more than 2000 years.

Growing up these big ol' leaves were the highlight of any important family gathering. Cleaned to perfection, cooked for hours and seasoned to the point of salivating, my grandmother has a pot big enough to feed an army that is saved just for these occasions.

I put this recipe together when I was desperate for collard greens but happened to be catering for one person rather than my whole family reunion. This is taken from a well known method of cooking cabbage that turned out to be delicious with collards - and the name is a reference to the soy sauce...and because I love a little alliteration. So here it is...

Kung Fu Collard Greens

4 - 6 Medium sized Collard Green (aka Spring Greens)
1/4 yellow onion
1 clove of garlic
1 chopped celery stalk
2-3 tbsp dark soy sauce
1 tbsp cooking oil
black pepper
  1. Clean your greens thoroughly. 
  2. Chop the leaves into bite sizes pieces or strips (like tagliatelle) 
  3. Heat oil in a frying pan and cook garlic, celery and onions on low heat until onions are soft.
  4. Add greens to the frying pan, ensuring all have a thin coating of oil and saute until the greens have gone a bright vibrant green.
  5. Add soy sauce and continue to saute for 5 - 10 mins until the leaves have wilted. Be sure not to let the greens  dry out - add a splash of water as needed.
  6. Add pepper to finish and serve.

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