How to Cook Champagne Collard Greens

Cooked collard greens are an old fashioned southern favorite. While some cooks still like to cook greens for hours until they are almost dissolved, this is really not necessary.

The traditional method of cooking collard greens uses bacon or salt pork for flavoring. This recipe uses champagne or white wine to flavor them instead.

Champagne Collard Greens are an excellent addition to your New Year's Meal. Although collards are eaten all year long in the south, eating greens on New Year's Day is supposed to represent more dollars in your pocket or purse in the coming year.

Serve with Hoppin' John, cornbread and pecan pie to complete the traditional New Year's good luck supper.

Makes 4 servings

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 1/2 pounds collard,mustard or turnip greens (about 48 leaves, or 2 large bunches), stemmed, washed, and cut into 1/4-inch-wide strips
• 2 tablespoons butter or oil
• 1 cup water or vegetable broth
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2-3 tablespoons dry champagne,white wine or wine vinegar
• 1/2 teaspoon sugar
• Kosher salt to taste
• Freshly ground black pepper to taste

1. Heat the butter or oil in a heavy saucepan or skillet.

2. Turn the heat to medium and add 2 large handfuls of collards to the skillet. Using a slotted spoon, turn them in the heated butter or oil for a couple of minutes just until they wilt, but don't let them brown. Add more greens, 2 handfuls at a time, and turn them until they wilt. Repeat until all the collards are wilted in the pan.

3. Add the broth or water and the red pepper flakes, if using. Turn the heat to medium-high and cook until the broth comes to a simmer. Reduce the heat to low, cover, and cook until the broth comes to a simmer.

4. Add the champagne,wine or vinegar and sugar to the greens, stir lightly, and cook,uncovered, about 5 more minutes to let the cooking liquid reduce and thicken. The alcohol from the champagne will burn off.

5. Season with salt and freshly ground pepper or hot sauce and serve hot.

Tips & Warnings

• If you can't find collard,mustard or turnip greens in your area, you can use kale or spinach.
• Frozen greens may be substituted for fresh. Cook them according package directions and add the sugar and champagne during the last few minutes of cooking.
• An easy way to trim greens is to take a stack of leaves and roll them up like a cigar. Cut the thick center stem out and cut the halves into 1/4 in wide circles. Fluff up and add to the pan.
• Do not use iron or copper cookware for this recipe. It is too acidic. Use a stainless steel,glass,or ceramic pot.

[nurseryguy]

on 2/2/2009 Great tips I love me some collards!

[jskains]

on 1/25/2009 This sounds incredible!

[Gardengates]

on 1/9/2009 Thanks for the great recipe for collard greens. They are so easy to grow in the garden that I can always use tasty recipes to prepare them!

[LouisJeffries]

on 1/4/2009 I am looking forward to this. I also Love greens.

[Velvett23]

on 1/1/2009 This really sounds yummy and I will have to try them. Thank you for sharing.