You all probably know by now that I love collard greens. They’re one of my favorite greens to use when cooking because their flavor profile seems to take better to other flavors. I don’t like overly bitter tastes and sometimes greens like mustard greens or dandelion greens can create that super bitter flavor in a dish; I’d much rather combine collard greens with flavors I like to consume – like roasted garlic, some ham or pork product, or a nice fig balsamic.
Another added bonus is that collards greens are just full of all kinds of good-for-you vitamins and minerals (vitamin A, B, C, K, and iron just to name a few; check out this chart with more info if you’re interested). I know one of the biggest food crazes right now is kale, but in my opinion you can only eat so much of something before you get tired of it – and why limit yourself when there are so many other leafy green vegetables out there that have very similar health benefits but different flavors and textures to enjoy? Put a little variety into your healthy diet!
For this batch of collard greens, I knew I was going to use them on the Heinzelmännchen burger which already has two pretty heavy meats on it, so I decided on a vegetarian version. I’m always in flavor of showing the diversity of foods and with collard greens, you usually see a recipe with a bit of ham hock or pork belly, so I wanted to show that you can have a flavorful dish of collard greens that are vegetarian too.
NOTE: I used honey in this batch, but if you want to swap that out for something like agave nectar, these greens will be vegan too!
Now, despite what I said about bitter flavor earlier, I didn’t want super sweet or vinegary greens for this dish because I wanted a contrast; the Southern Comfort sweet tea BBQ sauce recipe had a lot of sweet, so I utilized some bitter mustard greens to balance out the burger. As you probably guessed by the name, I also used the homemade roasted garlic paste from Monday’s post as well to give the greens an extra dimension of flavor.
3 green onions, sliced
2 Tbsp grapeseed oil
1 medium bunch of mustard greens, chopped
1 medium bunch of collard greens, chopped
3 Tbsp roasted garlic paste
12-16 oz beer (I’d recommend a light ale or lager)
1/8 tsp chili sea salt
4 tsp white vinegar
2 Tbsp honey (sub. agave if you’re going vegan)
1 tsp pure vanilla extract
2 tsp lemon juice
2 tsp Texas Pete
Sea salt (to taste)
First, sauté the onions in oil over medium heat until translucent. Add your greens and the remaining ingredients and simmer (still over medium heat) for about 45 minutes to 1 hour. You want greens that have a bite to them, but not too tough, so don’t be afraid to give them a taste for tenderness closer to the end of the cooking time. Enjoy!