Images: Maya Visnyei
Southern inspired smoky greens to accompany any Deep South dish.
- 1 bunch collard greens
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes
- 1 sweet onion, diced
- 4 oz smoked ham, diced
- 1 cup cooked black-eyed peas
- 2 tbsp honey
- 2 tbsp grainy mustard 1⁄2 tsp sea salt
1 Rinse the collard greens and cut away the thickest part of the stems.
2 Roll up a few leaves at a time and slice into 1-1⁄2" ribbons.
3 Blanch the collard greens by dunking them into a large pot of rapidly boiling salted water for 1 minute and then plunging them into a large bowl of ice water to stop the cooking process and preserve their vibrant colour. Drain and reserve.
4 In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté gently for 1 minute, until fragrant.
5 Add the onion and cook for 4 to 5 minutes, until translucent and just beginning to brown.
6 Add the smoked ham and black-eyed peas and heat through.
7 Just before serving, add the blanched collard greens to the skillet and heat through.
8 Drizzle with the honey, mustard and salt, tossing to combine. Serve on a large family-style platter or in individual cast iron pans.
Serves 4 to 6.