by EmilyC
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my 40 recipes »
EmilyC's Notes:
Expand3 thick-cut slices bacon (about ¼ pound), cut into small rectangles or lardons Ask a question about this ingredient
2 T unsalted butter Ask a question about this ingredient
1/4 tsp red pepper flakes Ask a question about this ingredient
2 tsp finely chopped fresh thyme leaves Ask a question about this ingredient
¼ cup thinly sliced green onion (white and light green parts only) Ask a question about this ingredient
1 ½ cups fresh corn kernels (from about 2 to 3 ears) Ask a question about this ingredient
1 ½ pounds collard greens Ask a question about this ingredient
kosher salt + freshly ground black pepper Ask a question about this ingredient
2 T apple cider vinegar Ask a question about this ingredient
1 tsp maple syrup Ask a question about this ingredient
To prep your corn: Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Take the cobs, and with the back of your knife, scrape down the entire length of each cob to extract the milk. Let the milk fall into the bowl of reserved corn.
Ask a question about this stepTo prep your collards: With a sharp knife, cut the stem from each collard leaf, then divide the leaf in half to easily cut away the stem running down the middle. Discard the stems. Next, stack a pile of the leaves, tightly roll them into a cigar shape, and cut crosswise into 1/8” ribbons. Repeat with remaining collard leaves. Wash the collard ribbons in several changes of water to remove any dirt or debris clinging to them. Pat dry with a kitchen or paper towel, or give them a whirl in your salad spinner to remove excess water (to prevent them from steaming).
Ask a question about this stepIn a small bowl, whisk together the apple cider vinegar and maple syrup.
Ask a question about this stepHeat a 12-inch skillet or sauté pan over medium heat for 1 minute. Add the bacon lardons and cook about 4 to 5 minutes, until they’ve rendered their fat and are lightly crisp. Using a slotted spoon or tongs, remove the bacon to a paper-towel lined plate, leaving the bacon fat in the pan.
Ask a question about this stepAdd the butter and when it melts and sizzles, add the red pepper flakes and lightly toast them for about 20 seconds, then add the green onions, thyme, and a pinch of kosher salt. Saute them about 2 minutes over medium heat, then add the corn and continue sautéing for another 2 to 3 minutes. Add the collards, a pinch of salt and pepper, and using tongs, toss the collards until they're evenly coated with the bacon fat and butter. Saute just until the collards begin to wilt and turn bright green and glossy, about one minute. You don’t want to overcook the collards or they’ll become tough. (Saute the collards in two batches if necessary, making sure to remove all of your previous corn and collards from the pan so they don't become overcooked.)
Ask a question about this stepTake the pan off the heat, and add the vinegar-syrup dressing and stir well; taste for seasoning. Toss in the bacon. Transfer to a serving platter and serve immediately.
Ask a question about this stepThanks sdebrango! After making this dish, I decided that I need to make collards much more often!
Oh my - this sounds great. You could probably do this with kale, too. I also have some very hot/peppery arugula in the garden.......
Thanks Edgewatercook! I think this dish would be lovely with kale or any number of greens cooked until just tender. Lucky you to have arugula in your garden!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Sounds wonderful, reminds me of home. My Mother always made collards with ham. Yum!