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Zesty and Zippy Tangled Collards

This vibrant collard greens recipe transforms humble greens into a zesty, savory side dish. Featuring tangy pickled peppers, aromatic garlic, fresh lemon, and crispy Parmesan breadcrumbs, it's a quick and flavorful way to enjoy collards with a delightful texture contrast.
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Course lunch/dinner
Cuisine south american
Servings 4 people
Calories 940.1 kcal

Equipment

  • 1 Large Pot For blanching the collard greens.
  • 1 Large Skillet For toasting breadcrumbs and sautéing the collards.
  • 1 Microplane or Fine Grater For lemon zest and Parmesan cheese.
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 3 tablespoons chopped mildly spicy pickled peppers Mama Lil's preferred
  • Zest from 1 large lemon
  • 2 ounces microplaned Parmesan about 3/4 cup, lightly packed, plus additional to garnish
  • 12 large collard leaves more if the leaves are smaller
  • 2 to 2 1/2 tablespoons olive oil divided
  • 1/2 cup dry bread crumbs homemade (see note below)
  • 3 to 4 medium garlic cloves minced (about 3 to 4 teaspoons)
  • 1/4 to 1/2 teaspoons red pepper flakes depending on the level of spice from the pickled peppers and your personal preference
  • Salt
  • Freshly ground black pepper
  • Fresh lemon juice

Instructions
 

  • Wash the collard leaves thoroughly. Remove the tough stems and coarsely chop the leaves.
  • Bring a large pot of heavily salted water to a rolling boil. Blanch the chopped collards for 3-5 minutes, or until tender-crisp. Immediately drain and plunge into an ice bath to stop cooking, then thoroughly squeeze out excess water.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp. Remove from skillet and set aside.
  • Add the remaining 1 to 1 1/2 tablespoons of olive oil to the same skillet over medium-low heat. Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  • Add the well-drained and squeezed collards to the skillet with the garlic mixture. Increase heat to medium and sauté for 3-5 minutes, tossing to combine and heat through.
  • Stir in the chopped mildly spicy pickled peppers, lemon zest, and 2 ounces (about 3/4 cup) of microplaned Parmesan cheese.
  • Season generously with salt and freshly ground black pepper to taste, adjusting as needed after tasting.
  • Remove the skillet from heat. Squeeze fresh lemon juice over the collards, adjusting the amount to your preference for zestiness.
  • Transfer the zesty and zippy tangled collards to a serving dish.
  • Garnish generously with the reserved toasted breadcrumbs and additional microplaned Parmesan cheese before serving warm.

Notes

1. Blanching the collards is a critical step to tenderize them and reduce bitterness. Ensure they are thoroughly squeezed dry after blanching to prevent a watery dish. A salad spinner can assist in removing excess moisture.2. Homemade breadcrumbs elevate this dish significantly, providing a superior texture and fresh flavor. Toast them carefully to a golden crisp without burning the garlic.3. The harmony of zesty lemon, piquant pickled peppers, and savory Parmesan is key. Taste and adjust the amount of red pepper flakes based on the heat of your pickled peppers and personal preference. A final squeeze of fresh lemon juice before serving brightens the entire dish, enhancing its 'zippy' character. Don't overcook the greens in the final sauté; they should be tender but still retain a pleasant bite.