If you need still another idea for collard greens, I found my ancient (1998) Flying Biscuit cookbook. I was actually looking for the cookbook from Agnes & Muriel’s which has Glen Powell’s yummy healthy collard recipe – cooked with lemon and sesame seed. I couldn’t find that one, but I did find this recipe from April Moon. Just a bit of restaurant history – back at that time, Lynne Sawicki, now proprietress of Sawicki’s Meat Seafood and More in Decatur, was cooking along with April at the Flying Biscuit back in the mid 90s when this book was being written. And do you know the easy way to peel fresh ginger? Just use a teaspoon to scrape off the peel. No need for a paring knife.
Ingredients:
3 bunches collard greens, washed, stemmed, torn into bite-size pieces 2 cloves garlic, minced 1-inch knob of fresh ginger, peeled and minced Zest from 1 orange 1 small onion, thinly sliced 1/4 cup soy sauce 1/2 teaspoon crushed red pepper flakes 1 1/2 cups chicken or vegetable stock
Preparation:
Serves 6 to 8
In a large pot, combine collards, garlic, ginger, orange zest, onion, soy sauce, red pepper flakes and stock. Cover and cook over medium heat until greens are tender and wilted, about 20 minutes.