Kilt Winter Collards

These greens are treated more like a warm salad than a slow-cooked green. It only works when you have very tender collards, tear of a corner and check how waxy/tough they are before trying. They are quick, hot, and glossy, with just enough richness to feel special, perfect for a winter salad.

Ingredients

• 1 bunch collards, washed and sliced into fine ribbons

• 1–2 tablespoons schmaltz (or butter, bacon fat, or olive oil)

• ½ onion, finely minced

• A small handful golden raisins

• A small handful blanched slivered almonds

• A splash of broth or water

• Salt, to taste

  
  

Instructions

1. Heat a wide skillet over medium heat and melt the fat. Add the minced onion and a pinch of salt and cook until soft and lightly browned. (Always add salt when you're browning your onions, this helps release the onions water and get them browning correctly).

2. Deglaze the pan with a small splash of broth or water, scraping up any browned bits. Add the raisins and let them plump for a minute—you want just enough moisture to soften them. These greens should be frizzled and fried, not steamed.

3. Add the collards and toss well so they’re coated in the fat. Cook on medium low stirring until they turn a bright, glossy green.

4. Cover the pan and let the collards cook for 3–5 minutes, just until tender but still vibrant.

5. Uncover, add the almond slivers, stir, and season with salt to taste.

That’s it. Rich, slightly sweet, nutty, and very fast.