Ally's Kitchen
Collards…a staple of the South! In South Carolina it’s officially the state’s leafy green. Collards…full of all the good healthy stuff that’s good for you. Collards…now morphing to a new level of gourmet…not just ’collards’ but Bohemian Bold Raštika Collards! Collards are grown in southern Croatia and are called raštika (as they are called in
Bosnia and Herzegovina). Since I’m Croatian, it’s just normal and natual that I want to put a new spin on cooking collards making them more than just greens that are seasoned but making them a side or main dish that is elegant and chic…a far cry from their humble peasant roots. Oh, yeah, one more thing…you could totally substitute kale (I recommend Tuscan) and then you would have “Bohemian Kale”!
Serves: 8-10
What you need:
1 large bag of pre-cut and pre-washed fresh collards
(Note: If you can’t find the the pre-cut/packaged, then use 2 bunches of collards, de-vein, and cut into small pieces.)
6 slices bacon fried and leaving the drippings
1/3 cup extra virgin olive oil
½ cup chicken broth
1 ½ cup frozen white corn
1 cup diced red bell peppers
¾ cup diced prosciutto
½ tsp dried chili pepper flakes
Sea Salt/fresh ground pepper to taste
What you do:
1. Chop pre-cut collards into smaller pieces (they are more tender and cook quicker). In a large skillet (or pot) over medium heat, fry bacon, remove bacon and set aside and leave drippings. Add EVOO. Add collards into skillet a handful at a time and coating with drippings. When all of the collards have been put in, add chicken broth, cover with lid, reduce heat to medium low and cook (tossing with tongs occasionally) about 25 minutes. Season to taste.
2. Reduce heat to low and add the remaining ingredients. Toss and blend. Allow to simmer another 20-30 minutes tossing occasionally. Crumble bacon and serve as a garnish with the collards.
© 2011 Alice D’Antoni Phillips Ally’s Kitchen
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