Stewed Collards with Apples
1 Tbsp olive oil
1 clove garlic, minced
1 small bundle collards, removed from stem and shredded into more manageable bits
2 Fuji apples, peeled, cored and diced into 1/2" cubes
1/8 tsp red pepper flakes
Pinch of Kosher salt
2 cups water
In a medium sized skillet heat olive oil over medium-high heat. Add in garlic and apples and saute until the apples just barely start to golden, about 2-3 minutes. Add in collards and wilt completely down. Season with red pepper flakes and salt, and cook for an additional minute. Add in water and allow to come up to a boil. Reduce heat to medium and simmer for 30 minutes.
After about 25 minutes, all of the liquid should be gone. I thought about pulling it from the heat, but apparently the food sadist in me felt that 5 more minutes was what this dish needed. So I let it brown up for the additional 5 minutes, stirring occasionally to brown everything evenly and prevent burning. Once you hit minute 30, pull from heat and serve.
Results...Oh goodness me the results have rendered my newest collards obsession. Yes, even better than the Collard Greens Pesto from the other night. I ate the entire thing myself, which if I'm going to spoil my dinner, might as well be with something like this. But it would make a fantastic side to a roast pork tenderloin, or oooo roasted duck breast. Or snag some chicken sausage and sear those up to serve with this for that whole apples & sausage thing. Am I the only one that thinks any form of sausage should be served with apples or some sort of fruity sweet thing? This is what happens when your parents let you dip your sausage links into grape jelly as a kid. Mama & Da, you rock! So yes, for those of you that are like ewww I hate collards, they're so bitter. Chuck some apples at those greens and trust me you will fall in love.
Move over kale...collard greens are the new green kid in town!
Stay tuned for this week's Crop Share Challenge because I've decided to pair the beets with the blood oranges! Both look like a homicide on your cutting board, so why not?!