Mean Money Greens are one of our special daily sides. We make ‘em in the good old Southern manner—boiled with salt pork for hours til they melt in your mouth. Realizin’ that this technique might not fit the time constraints of the modern cook, we’ve revisited this dish and can now give you an updated, healthier version that preserves most of the B vitamins found in collards and brings out their natural peppery flavor.

　　

Ingredients

feeds 4

　　1 pound collard greens

　　1/4 cup olive oil

　　1 red bell pepper, cut in 2-inch strips, 1/4 inch wide

　　1/2 large onion, slivered

　　Sprinkling plus 1 teaspoon kosher salt

　　Sprinkling plus 1 teaspoon black pepper

　　4 large cloves garlic, minced

　　2 tablespoons red wine vinegar

　　Tabasco sauce

　　2 teaspoons honey

　　

Step 1

Slice off the stems from the collards right below the leaf, and discard the stems. Fill the sink with cold water and give the collard leaves a good soaking and washing to get rid of all the grit clinging to the folds of the leaves.

　　

Step 2

Drop the greens into a couple of inches of boiling salted water. Boil for 5 minutes. Drain and rinse in cold water. Drain again and chop coarsely.

　　

Step 3

Pour the olive oil into a large skillet. Toss in the peppers and onions, seasoning them with a sprinkling of salt and pepper. Once they’re soft, toss in the garlic and cook 1 minute more. Dump in the greens and give them a stir. Add 1 teaspoon salt, 1 teaspoon pepper, the vinegar, Tabasco, and honey. Stir one more time and serve up a mess of healthy greens.

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