Saturday, February 11, 2012

Collard Greens (Or Any Greens!) + Honey, Shallots, & Mushrooms

I love it when people share cooking tips that they use every day in their own kitchens. I find myself compelled to try it myself every time. 

When we lived in the crazy apartment building in Midtown, Vicky, the usual checker at the grocery store next door, shared this tip with us: whenever you are making greens, drizzle a little local honey in the pot. It'll take away any lingering bitterness. It worked perfectly the very first time. Now we've been making greens with a little drizzle of honey for more than 10 years.

This recipe calls for collard greens, but you could use any hearty greens you want. In fact, I think I like using a mix of kale, mustard, and collards best. Unlike many Southerners, we don't cook our greens until they are mush. This way they are vibrant, tasty, and healthy for you.

Collard Greens (Or Any Greens!) + Honey, Shallots, & Mushrooms

4 quarts water
1/4 cup salt
2 bunches collards (cleaned)
1 1/2 tablespoons canola
1 1/2 cups sliced button mushrooms
1 cup sliced shallot
1/4 teaspoon pepper
1/4 teaspoon smoked salt
1/4 teaspoon garlic powder
1 teaspoon honey

In a large soup pot, bring the water and salt up to a boil. Using a paring knife, trim the leaves of the greens away from the tough stems. Simply run your knife along the stem. Roll leaves and trim into half-inch ribbons. It should yield 6-8 cups of leaves once the greens are trimmed and sliced. Blanch leaves in salt water for one to two minutes or until the leaves turn bright green. Remove leaves from water and place into a colander to drain. Carefully discard water down the drain; run a little cold water while you pour the hot water out so you don't tax or even damage your plumbing.

Return the pot to the burner. Over high heat, add the canola oil and then the mushrooms in a single layer in the bottom of the pan. Allow the mushrooms to cook undisturbed for 2-3 minutes or until they get some color on them. Turn the heat to low. Add the shallot, pepper, smoked salt, and garlic powder. Sauté until fragrant (about a minute). Add the collard greens and a drizzle of honey. Toss greens with tongs to incorporate all ingredients. Cover and keep warm over very low heat until they're ready to serve.


  1. Hey I am going to do this tomorrow, Thursday 2/16

  2. Cool. This would have been good under the almondine!

  3. I'm gonna try this one too. Susie

  4. Well, finally got time to write about the greens. I chose the collard greens because I don't eat enough of them due to the bitter flavor. TCV these are NOT bitter! I loved this recipe. Most want you to boil the he'll out of them and they are still bitter. That's the GREAT thing about this cooking method, IT is good for days. I had them 3 days later with lunch and they tasted just like the day I made them. I never would of thought to add mushrooms and they dressed up the greens where they were yelling "I'm so special' ha! Yes they are.