Sauteed collard greens with pepperoni is a flavorful side dish to serve with bbq meats and also makes a great side dish on a holiday dinner table.
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.
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.
Sauteed Collard Greens with Pepperoni Recipe
Source: Food & Wine, November 2015 issue
Sauteed Collard Greens with Pepperoni
- Saute Pan
- 1 ½ – 2 tbsp Oil
- 1 ½ – 2 oz Spicy Pepperoni julienned (about 18 – 20 original pepperoni slices)
- ⅓ – 1/2 small Onion or ½ large Shallot thinly sliced
- 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
- 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.
This day in 2014: Black Eyed Peas Curry