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Garlicky Collards With White Wine And Chilis

Garlicky Collards with White Wine and Chilis

Though collards are often stewed for a very long time until soft and wilted, I prefer cooking them just until they’re tender but still have some toothsome bite. Make sure to remove the ribs beforehand, as they’re tough and don’t soften during cooking.

Ingredients


Serves 8

  • 1 large bunch collard greens (about 1⁄2 lb.)
  • 2 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 1⁄2 tsp dried chilis
  • 1⁄4 cup white wine
  • 3 tbsp currants
  • Salt and freshly ground pepper, to taste
  • 1 tsp vegetable oil
  • 2 tbsp pine nuts

Directions

Prepare Collards

  1. Remove ribs from collard greens and discard. Chop into 2 inch pieces.

Fry Garlic and Chilis

  1. Heat large frying pan over medium-low heat. Add oil and garlic.
  2. Cook garlic until soft and translucent but not golden, about 8 minutes. Stir in chilis and cook 1 more minute.

Cook Collards And Toast Pine Nuts

  1. Increase heat to medium and add collards. Stir to coat with oil. Add white wine and currants.
  2. Partially cover pan and continue to cook, stirring occasionally, until greens are tender, about 15 to 20 minutes. Season with salt and pepper to taste.
  3. Heat 1 teaspoon oil in another pan over medium-low heat. Add pine nuts and cook, stirring frequently for 5 minutes or until golden.
  4. Stir in toasted pine nuts and serve.

Source

House & Home November 2017

  • Photographer Stacey Brandford
  • Designer Produced by Stacey Smithers
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