Monday, January 4, 2010

Collard Greens

This recipe is lock, stock and barrel from The Grit Restaurant Cookbook. The only changes I made were to the Grit Yeast Gravy which I posted yesterday, simply as Vegetarian Gravy. Again, I highly recommend this cookbook. It is amazing and for the record I am not getting anything for saying this. My mom collects cookbooks from GA restaurants, churches, civic organizations, etc. She got this one, but being intimidated by the tofu recipes passed it on to me. I have never even been to this restaurant. Heck, as a non-UGA fan (Go Tech!), I as a rule have spent my life avoiding Athens. But I might have to amend that rule next time I am home just to eat at The Grit. I will however be wearing White and Gold when I do go (it is a Southern college football thing...don't worry if it makes no sense).

1 large bunch (about 3 pounds) fresh collard greens, well rinsed
3/4 cup Vegetarian Gravy
1/2 cup cider vinegar
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons hot sauce
1 teaspoon dry mustard
1 3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon baking soda

  1. Strip the stems from the leaves of the greens. Roll handfuls of leaves as if rolling a cigar and cut into narrow strips, then chop the strips as needed into smaller pieces.
  2. Place greens into a large stockpot. Add enough water to cover the greens when the greens are forced down by hand to the bottom of your pot. Then add 3 cups of water.
  3. Place pot on the stove over medium high heat, stir in the remaining ingredients, and cover. Bring to a vigorous boil, stirring occasionally.
  4. Cook the greens for 1 to 1 1/2 hours, depending on the desired tenderness.
  5. Serve warm with some fresh cornbeard to soak up all that pot liquior!

Serves 12, 1-cup servings: 39 calories, 1 gram of fat and 3 gram of fiber

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.