Atlanta bound? Home of the best greens ever!

January 5, 2018

17  comments

Who would have thought the home of Scarlett O’Hara would give us the best-tasting collard greens ever . . . courtesy of a Mexican restaurant?

I hate to admit it, but I haven't always like collard greens. They were always too slimy or too bitter. I know, my Southern-ness is questionable now because I've also admitted in my first book, I don't like sweet tea. 

I Suwannee! I may as well move to Wisconsin. 

But . . .  now things have changed. 

Rachel raved about a this new recipe for greens and after a very long time, finally got me to taste them, and she was right! (always trust a good cook from the start). The recipe is from one of our favorite Atlanta restaurants, Taqueria del Sol. Chef and co-owner Eddie Hernandez came up with this new twist on an old favorite, and I’m a greens convert now. I hate to say Hernandez does greens better than my grandmother, but . . .

Collard Greens recipe

The original recipe is for Turnip Greens, but I used Collards, because I found a giant bag of them pre-washed and chopped at the Piggly Wiggly. I remember my grandmother standing at the sink and cleaning her collards and it seemed to take forever. If they're ready to go, I'm game. 

These are honestly so good, I've become a collard greens lover. It's something about the spices and chicken stock that blend together and fight the bitterness and you don't have to cook them to the point of slime - and a benefit? They're one of the healthiest things you can possibly eat! 

Here's the recipe. Enjoy! 

Here’s the full recipe from Epicurious:

INGREDIENTS

    • 1 (1-pound) bag or 1 pound cleaned, cooked and chopped turnip greens/collard greens
    • 4 tablespoons margarine (I use real butter - no difference)
    • 2/3 cup chopped onions
    • 1 teaspoon chopped garlic
    • 2-3 teaspoons ground chile de arbol
    • 1 1/4 cups diced tomatoes
    • 2 1/2 cups low-sodium chicken stock
    • Salt

PREPARATION

    1. In a very large pot, cover greens with 1 inch water. Bring to a boil, reduce heat and simmer until just tender, about 45 minutes. Drain well. In a large pot, melt margarine. Add onions, garlic and chile de arbol and saute until onions are softened. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock and bring to a boil. Boil for 5 minutes, reduce heat and simmer for 15 minutes. Add salt to taste.

Leave a Reply

  1. You are not alone in your dislike of sweet tea or turnips. I too am full blooded Southerner, and I don’t care for either as well. Tea is just plain awful. Lemonade is much better especially from Toomer’s Corner:) I try to make myself eat a few collards once a year. They have become quite the rage at restaurants these day. I will have to try the recipe:)

    1. Ha! What’s wrong with us? Soon, they’ll run us off to live in Connecticut with mounds of snow! Thank goodness I love grits! I’ve never had the Lemonade in Toomer’s Corner. Where’s that? Hahahaha! Just kidding, but maybe someday I’ll get there and have to try it. Let me know if you like the greens.

  2. I love all greens and this recipe looks interestingly delish! Yes, a hot new item on restaurant menus. I had never tried collard soup and it was on the menu in Pisa, Italy. Yes, that is right, Italy! It was delish too. Another green you may want to try, Kale. They are plentiful at farmer markets in the spring. Publix has them bagged and ready to go. I’ll have to check this restaurant out next time we are in Atlanta. So many good ones it’s hard to choose. Oh yes, you know I’m southern as they come and I will not, I never have nor will I, ever eat grits!
    Happy New Year Leslie Anne…….

    1. No grits? Go figure. I do like kale, and used to try to bake it with salt for a crunchy snack. My boys liked it, but it was hard to get full eating it. Those dark green veggies are so healthy, I guess people are trying to find new ways to get more of them. . . . Italy? wow. I had trouble finding black eyed peas there last New Year’s Eve, so I don’t know if you remember I snuck some over in my suitcase. Customs didn’t seem to care. I’ll have to look for collards next time I’m over there. I’m sure they are delicious!

  3. I am so glad you found a recipe for greens that you like! It does sound interesting! Greens and cornbread just go together, and of course you have to have a glass of sweet tea!

  4. I grew up hating it all these things but the sweet tea. My mother made the best, cut with lots of lemon. Now they call it an Arnold Palmer. We were ahead of our time, I guess.

    I hated grits after I discovered that other people did not eat them with sugar and cream, that is until I discovered that they are really fabulous in a casserole with lots of cheese and Tabasco.

    I knew that I detested collards because my mother said they were awful and never to eat them, till I tried cooking them with beef stock a la Paula Dean. Then I started adding more things, (like red pepper) and lo and behold they are actually edible! I think the modern invention of buying this stuff in clean bags ready to cook is an absolute marvel, because I certainly would never have tried this unless it was easier than what my poor mother used to (grudgingly) do every few years to appease my father: buy them in big bunches full of dirt, soak them in a big tub of water which had to be changed out a few times, then stripped of their stems. No wonder she hated them!! I seriously doubt anyone would have eaten them at all unless they were desperate…

    So, yes — not all Southerners are born liking all this stuff that we supposedly crave the moment we are conscious after popping out of the womb!

    1. I guess Southerners ate these things because its what they could grow and what they could get. Times weren’t always easy and full of Fresh Markets and Publix. I should have known Paula Deen would have a good recipe. I’ll look it up. You sound like you’ve invented your own version of this method – good for you! It was poor people food at one time, but now, I think it’s for healthy folks too. Go figure. Maybe that’s why my granddaddy (who judged collard contests) lived to be 102!

  5. I am so happy to know that I’m not the only one that doesn’t like collard greens! This recipe does sound good, though. I will definitely give it a try.

  6. Blessings in the New Year!
    After 55 years with the Home Boy, this Yankee can make a great pot of greens, and corn bread is a given!
    My Grandfather would bring in the New Year taking out the old calendar and bring in the new one, Doing that with a bite of herring! Now we do both, would not be the same without the mix.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
%d bloggers like this: