My first recollection of eating collard greens was at a Vancouver barbecue joint called Memphis Blues 5 years ago. We ordered something called the Elvis platter, which is every meat that they serve at the restaurant. I ordered a side of collard greens to complement the vast quantities of meat. It was too much food, but I recall that I quite enjoyed the collard greens. It has taken me a few attempts over the years to cook collard greens to a taste and texture I enjoy. Here is the recipe, try it whenever you need some leafy greens (which we recommend is all the time!). Collard greens provide vitamin C, vitamin K, calcium, and various healthy phytonutrients.
2-3 slices of pancetta or bacon
1 bunch organic collard greens, cut finely, crosswise, tough talks removed
dash of hot sauce
In a large pan over medium heat, brown pancetta until almost crisp. Add cut collard greens to pan and saute for 2-3 minutes. Depending on how tender the greens are, cover the pan for 2-3 minutes until the greens are tender, but still bright green in colour. Season with hot sauce to taste. Serve with turkey, lamb, chicken or enjoy the greens on their own.