It's been a bit hot and humid here lately so my mind naturally turns to Southern cooking (Southern as in U.S. Southern). My quest to eat more greens combines with this brainwave to lead me straight to those lovely piles of collard greens that have been springing up at the grocery store lately.
This recipe is loosely based on one from Deborah Madison's Vegetarian Cooking for Everyone. I say loosely because one of the first things I ask you to do is chop up a bunch of bacon. I like the book a lot -- even if there is no bacon in it -- and if you are interested in grains, greens, roots, and all that good stuff then it's a sure bet.
Now, you don't go cooking collards (or anything Southern, for that matter) without seeing what Edna Lewis has to say about it. One of her recipes calls for 30-40 minutes of boiling followed by 10 minutes of braising -- again I'm guessing they go for older greens in the South, but if you have some massive foliage on the go please consider these longer cooking times.
Bon appetit, y'all!