Forget any past bad experiences with collard greens — this version will change your mind! All too many times, collard greens are overcooked. Collard greens do require more cooking than other green leafy vegetables, but it’s important to not cook them to an unappetizing and tasteless mush! Garlic-infused olive oil, a pop of red vinegar, and crispy sourdough bits add delightful flavor and texture.
INGREDIENTS:
1 tablespoon plus 1 tsp. kosher salt, divided
1 lb. chopped fresh collard greens (about 8 cups)
2/3 cup extra virgin olive oil
1/3 cup sliced garlic (about 1 large garlic head)
2 cups torn sourdough bread pieces (about 1 inch each)
1 tablespoon red wine vinegar
1 teaspoon coarsely ground black pepper
1 pinch red pepper flakes
METHOD:
Fill a large stockpot with 3 quarts of water and bring to a full boil over high heat.
Add 1 tablespoon of salt to the water, then add collard greens. Cook, stirring occasionally until greens are tender but still have a fresh green color, about 10 minutes. Drain and return collard greens to the stockpot.
While the collard greens are cooking, heat olive oil in a medium-sized heavy skillet over medium heat. When the oil is hot, add garlic slices and cook, stirring occasionally, until garlic is light golden and aromatic, about 2 to 3 minutes. Remove from heat. Using a slotted spoon, transfer garlic to a dish and set aside, reserving the garlic-infused oil in the skillet.
Heat garlic-infused oil over medium-high. Add 1 bread piece to oil to test temperature. When the bread sizzles, add the remaining bread pieces in a single layer but don’t overcrowd the skillet. (This may require cooking in two batches.) Cook without stirring, until golden and crisp on 1 side, about 2 minutes. Turn bread pieces. Cook until just golden brown on other side, about 1 minute. Using a slotted spatula or spoon, transfer bread to a plate lined with paper towels. Repeat the process with any remaining bread.
To serve, pour warm garlic-infused oil over the greens in the stockpot and toss gently to coat the greens evenly. Add vinegar, pepper, red pepper flakes, half of the garlic slices, most of the bread pieces, and the remaining 1 teaspoon salt; toss gently. Transfer to a warm serving platter and garnish with a scattering of remaining garlic pieces and bread pieces and serve.
