Quick Collard Greens with Cranberries

I have spent most of my life avoiding collard greens. From early on I took the view that they just didn’t sound good. On the produce aisle, gathered in bunches, dog-eared and dirty, they didn’t look good. In the kitchen, cooked at length until they were ladled out in dark lifeless clumps of mushy leaves, they didn’t even smell good. Given a choice, I saw no reason to add them to my diet.

That naive impression was hard to shake until I moved to Memphis, TN. There, as I explored the city, I found collard greens on the menu again and again. Not only were they offered with the city’s celebrated staples, like fried chicken and barbecued ribs, but collard greens could be found on more innovative menus as well. In Memphis I learned that, while they don’t always look pretty, collards are a leafy green with enough character to stand up to a variety of interpretations.

Gradually, with a new appreciation for southern foodways, I began to seek out collard greens. I ordered them from restaurant menus when I had the chance. In the produce section, I considered them as I shopped for leafy vegetables. I even began to experiment with collard greens in my own kitchen. Along the way, I made some interesting discoveries.

A New Appreciation for Collard Greens

In Memphis, I found that I actually enjoy well cooked collards in a traditional potlikker. I also discovered that collard greens make a great side dish even without slow cooking. The trick is to remove the stem. Once the tough stalk is discarded collard greens are more versatile. The trimmed leaves can be used as a hearty salad green, one that can be dressed in advance. They can also be sautéed and ready to serve in just a few minutes.

This recipe offers a quick approach to savoring those homely greens I once judged so harshly. Here collard leaves are first cut into thin strips. Along with a handful of cranberries, these strips are then quickly sautéed in olive oil and vinegar. The result is a side dish that is bright and tangy with a tender but toothsome texture. It easily feels at home beside Cornbread and Lucky Black Eyed Peas when celebrating the New Year or, with Herb Roasted Chicken or fried eggs, anytime.

Quick Collard Greens with Cranberries

Course: Sides, VegetablesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

Collard leaves are cut into thin strips and quickly sautéed with cranberries in olive oil and vinegar. The resulting side dish is bright and tangy with a tender but toothsome texture.

Ingredients

• 1 lb fresh collard greens (about 8 cups)

• 1 Tablespoon olive oil

• ¼ teaspoon ground pepper

• ¼ teaspoon salt

• 3 Tablespoons apple cider vinegar

• ½ cup dried cranberries

Directions

• Wash collard greens. Trim and discard stems and tough stalks from the center of the leaves. Stack remaining leaves and roll up beginning at one long side. Slice the roll at ¼-inch intervals to yield long thin strips of collard leaves.
• Heat the oil in a skillet over medium-high heat. Add the collard strips, dried cranberries, vinegar, salt and pepper. Cook and stir until the greens are wilted and tender, approximately 3-5 minutes.
• Enjoy!

Notes

• Adapted from a recipe in Real Simple magazine