| Time:
20 minutes, not counting the grits time
Because the greens in this recipe are flash-wilted
rather than stewed to death, tender young greens are
essential. For example, baby collards no bigger than
a corsage and vivid in hue have cooking properties very different from the dusty green, mature leaves that
lie in the pot all day with a ham bone. The stems of
collards, beet greens, and Swiss chard, diced small,
have enchanting marrow-like properties and should be
included. (Leave out fibrous kale stems.) The classic
accompaniment to grits and greens is pork: a chop,
a slab of ham, or a slice or two of roast will each perform
nice, supporting work here. But the real beauty of
this dish lies in its counterpoints: the brightness
of the greens, the bite of garlic and red pepper, and
the round, embracing mellowness of the grits that lift
the flavors off your fork.
Equipment Mise en Place
For this recipe you will need a large colander,
a 3- or 4-quart Dutch oven with a lid, a slotted spoon, and a pair of
tongs.
Ingredients
1 pound young collards, beet greens, chard, kale,
other tender greens
(with
spinach use 2 pounds)
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
4 large garlic cloves, very thinly sliced
1/2 teaspoon red pepper flakes
1/4 teaspoon fine sea salt
Good-quality cider or wine vinegar
1 recipe hot, freshly prepared Anson Mills Antebellum
Coarse or Carolina Quick Grits
Directions
1. Wash the greens well and drain them in a colander.
If using collards, beet greens, chard, or spinach, trim off and discard the tough part of the stems, then strip
the leaves from the remaining stems. Keep the leaves
whole. Dice stems and reserve. If
using kale, strip the leaves and discard the stems;
keep the leaves whole. Set aside.
2. Just before the grits are done, heat the oil and
butter in a Dutch oven over low heat until the butter
melts. Add the garlic and cook slowly, stirring constantly,
until golden brown. With a slotted spoon, transfer
the garlic to a small dish and set aside. Increase
the heat; add the reserved stems of collards, beet
greens, or chard; cover the pot and cook slowly, until
tender, tossing once or twice, 2 to 3 minutes. Add
the leaves and cook until wilted, tossing frequently
with tongs. (For kale, add the leaves to the pot and
cook until wilted.) Stir in red pepper flakes and salt.
Return the garlic slices to the pot and toss well. Sprinkle
with vinegar and serve the greens with the hot grits as a
side dish.
Serves 4 to 6 |
