Sauteed Collard Greens with Pepperoni

I usually try to cook leafy vegetables as often as possible and it is usually a stir fry with spinach and occasionally swiss chards. Lately I have also started making dal with kale, swiss chards and purslane, at least once or twice a month.

Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,

When I saw sauteed collard greens with pepperoni recipe in Food & Wine magazine, I instantly knew we would like it. Pepperoni is a nice twist and addition to collard greens. I used original pepperoni, yet it lent a nice flavor to sauteed greens. I seasoned it very mildly with pepper & salt and the flavors of the pepperoni did rest of the job. I used pepper powder and next time I shall use green chilies and/or chili powder to give it an Indian twist. I never cooked with collard greens before. The leaf is thick, firm and holds its shape even after cooking, unlike spinach. This makes a great side dish for any meal and a make ahead dish for upcoming holidays and Thanksgiving dinner.

Leafy Vegetable, Collard Greens,

Source: Food & Wine, November 2015 issue
Total Time: 25 – 35 minutes
Preparation: 10 – 15 minutes
Cooking Time: 15 – 20 minutes
Serves: 4

Ingredients:

  • 1 ½ – 2 tbsp. Oil
  • 1 ½ – 2 oz. Spicy Pepperoni, julienned (about 18 – 20 original pepperoni slices)
  • ⅓ – ½ small Onion or ½ large Shallot, thinly sliced
  • 2 – 3 Garlic Cloves, thinly sliced or chopped (I like garlic and used 3 cloves)
  • 13 – 14 oz. (375 – 400 grams) Collard Greens, stemmed and coarsely chopped or 4 cups firmly packed chopped Collard Greens
  • Pinch of Salt or to taste
  • ¼ tsp. Black Pepper or to taste
  • 1 ½ tsp. Lime Juice

Preparation:

  • Heat oil in a saute pan, add pepperoni, onion, garlic and saute stirring constantly on medium high heat until onions are soft.
  • Add handful of chopped greens at a time, stir until wilted before adding more.
  • Add about 1 tbsp. of water, pinch of salt, stir, cover and cook on medium – medium heat stirring in between until most of the water evaporates and collard greens are almost cooked, about 5 – 7 minutes.
  • Remove the cover and continue cooking stirring occasionally until the greens are crisp and tender.
  • Add pepper powder, lime juice and more salt if required. Give a good stir.
  • Transfer to a serving bowl and serve as a side dish.

Suggestions:

  • Substitute pepper powder with chili powder or/and green chilies for an Indian twist.

This day in 2014: Black Eyed Peas Curry
Events: This goes to this week’s Cooking from Cookbook Challenge.

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