Ask any Southerner and they will tell you that collard greens require the smokiness of cured pork to be edible. We agree. A little sweet, smoke flavor goes far in tempering the assertive bitterness of collard greens. We don’t, however, agree with the long cooking Southern cooks subject the greens to because it robs them of valuable flavor and color. We wanted to cook them quicker, but maintain that deep, Southern flavor. Here’s what we discovered:
Test Kitchen Discoveries
Blanch the collard greens in well-salted water until just wilted and tender, about 10 minutes. Rinse to cool quickly and squeeze the leaves to remove excess moisture; otherwise, the finished dish will taste bland and have a watery texture.
Cook the blanched greens briefly with butter and browned kielbasa for a rich, meaty flavor. Sprinkle the greens with a little vinegar before serving to add accent.
How to make it
Kale, mustard, or turnip greens can be substituted for the collard greens.
1. Bring 2 quarts water and 1 1/2 teaspoons salt to a boil in a large pot. Stir in the collard greens and cook until wilted and tender, about 10 minutes. Drain the greens into a colander and rinse until cool. Working with one handful at a time, squeeze any excess water from the greens.
2. Fry the kielbasa in a 12-inch skillet over medium heat until crisp, about 8 minutes. Transfer the kielbasa to a paper-towel-lined plate, leaving the fat behind in the pan (you should have about 2 tablespoons; if not, substitute butter for the missing kielbasa fat).
3. Add the onion to the skillet and return to medium heat until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the squeezed greens, coating them with the fat. Stir in the broth, cover, and cook until the greens are heated through, about 2 minutes. Uncover and simmer as needed until the liquid has thickened, about 3 minutes. Off the heat, sprinkle with the vinegar and kielbasa. Season with salt and pepper to taste.