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Collard Greens with
Pomegranate
Molasses
adapted from Paula Wolfert's Mediterranean
Greens and Grains
The original recipe used mustard
greens, but I feel better when I am finished downing a big bowl of
collards. This is particularly lovely over Thai black sticky rice.
One large bunch collard greens,
or enough of your favorite young greens to make about four cups when
washed, stemmed, and torn
2 T olive oil
Garlic, minced, to your taste (the original called for 1 clove,
but I use several)
1 t pomegranate molasses
salt
freshly ground pepper
In a 4-6 quart pot, set several quarts of water to boil with a pinch of
salt.
Meanwhile, wash the collards. Tear out the central stems and
stack
the half-stems. Slice or tear the greens into pieces a couple of
inches wide. Drop into the boiling water and let them cook 4-5
minutes (if you use mustard greens or young chard, 2 minutes should be
enough). While they're boiling, mince the garlic. Drain
into a colander.
In the same pot, heat the olive oil, stir in the garlic and stir around
for 30 seconds. Add the greens and cook until tender, stirring
frequently.
While the greens cook, dilute the pomegranate molasses in a small
amount of water to help it mix evenly and avoid scorching. Add to
the greens and stir constantly until
liquid is mostly evaporated and thickened (this should take just a
minute or two).
Season to taste with salt and pepper.
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