Wilted Collard Greens with a Kick

I just had to write a few words about this simple, but very delicious meal I had over the weekend. However, I have to admit it was my wife who cooked it. When she served the dish I didn’t think of posting it on my blog, but when I tasted it I was amazed. So once I finished eating I said to her “I can’t let this delicious meal pass my blog” She just brushed it off by saying “ it’s just a simple meal”. “Yes it is, but delicious, too” I said. Sometimes the most plain-looking dishes are the ones that taste the best. So I dished up one more plate and dressed it up a notch so it looks really really nice :-). I remember my Mother cooked great food at home, but the meals weren’t always dressed up or decorated. The flavor stood out and that’s what count. That said it is always nice to feed your eyes as well…!

Wilted Collard Greens with a Kick

Wilted Collard Greens with a Kick

 

 

Since I wasn’t present when my wife cooked the Collard Greens,  I will recreate the recipe with the ingredients she had told me about. Follow this link to view the recipe for the pigeon pea rice with coconut milk.

 

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish, Vegetarian
Serves: 4
Ingredients
  • Ingredients for Collard Greens
  • 2 bunches collard greens, chopped
  • 4 tbsp butter
  • 1 onion, diced
  • 5 gloves garlic, sliced
  • 1.5 tsp minced chipotle peppers
  • 1 tbsp balsamic vinegar
  • ¼ cup white wine
  • ½ cup vegetable broth
  • Salt & pepper
  • Ingredients for Balsamic Reduction
  • ¼ cup balsamic vinegar
  • 1 tsp honey
Instructions
  1. Wilted Collard Greens:
  2. Heat butter in heavy sauce pan over medium heat until molten.
  3. Add onions and sautee until translucent.
  4. Than add garlic and chipotle peppers.
  5. Now add the collard greens and all other ingredients.
  6. Keep sauteing for at least 15 -20 minutes over medium to high heat, stir frequently.
  7. Season with salt and pepper.
  8. If the liquid evaporates before the greens are cooked tender add a little more broth to it.
  9. Balsamic Reduction:
  10. Heat balsamic vinegar and honey in a small sauce pot over medium heat and reduce to about half. Set aside and let cool.
  11. Sautee plantain slices on both sides until golden brown.
  12. Enjoy

Do you know of any dishes that look really simple, but taste delicious? I would love to know. Leave a comment

 

Wilted Collard Greens with a Kick

Wilted Collard Greens with aged Balsamic Reduction

Wilted Collard Greens with a Kick

Comments

  1. Dear Frank!
    Greetings!
    I’m neither vegetarian nor vegan, but as Shizuoka boasts the greatest number of varieties of vegetables grown all year round in Japan, it is only natural that I sample and enjoy vegetarian dishes from time to time!
    Actually I have always found vegetarian food a good break in between all the meat and fish I enjoy here.
    Thank you so much for this beautiful recipe and give my regards to the Missus!
    Incidentally i will write up a recent meal I had in A French restaurant in Shizuoka City mainly based on local products. I’m sure it will inspire you! LOL
    Best regards,
    Robert-Gilles
    Robert-Gilles Martineau recently posted..Vegan Japanese Dessert: “Daigaku Imo” Sweet PotatoMy Profile

  2. Dear Robert-Gilles,
    Thank you for your kind words. I admire your passion for food, which I find very inspiring. I always try to eat 2 or three vegetarian meals a week, which I enjoy a lot, however a little protein I do like once in a while. I’m looking forward to read your upcoming post.
    Best Regards,
    Frank
    Frank Kraemer recently posted..Grilled Diver Scallops with Grilled VeggiesMy Profile

  3. Not often do I encounter a weblog that is both educational and engaging,
    and let me tell you, you might have hit the nail on the
    head. Your food blog is excellent and the food looks delicious. I am happy that I found your blog. Great post.

  4. Hello Frank, I just would like to give you a thumbs up
    for your excellent recipe. I love collard greens and always look for different cooking methods. The picture looks very appetizing. I’ll try this recipe this weekend. Thanks for sharing.

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