Garlicky Collards With White Wine And ChilisRecipe By: Kristen Eppich
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.
- 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
- Remove ribs from collard greens and discard. Chop into 2 inch pieces.
Fry Garlic and Chilis
- Heat large frying pan over medium-low heat. Add oil and garlic.
- 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
- Increase heat to medium and add collards. Stir to coat with oil. Add white wine and currants.
- 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.
- Heat 1 teaspoon oil in another pan over medium-low heat. Add pine nuts and cook, stirring frequently for 5 minutes or until golden.
- Stir in toasted pine nuts and serve.