My cooking law for collard green is: you either cook it for three minutes or two hours. In Brazilian cuisine, you will often find the three minute collard greens, which is simply sautéed with garlic and bacon. We usually enjoy it as a side for the Brazilian national dish, Feijoada! In American cuisine, collard greens are often slowly simmered for 2 or more hours, with spices and meats, such as hamhocks. The two different ways of cooking collard greens really yield a unique and delicious result.
Yesterday, I found myself craving collard greens. Since I didn't have two hours to spare, I made a new version of my sautéed collard greens. I removed the stems from the greens and sliced them into thin slices. I chopped and sautéed some pancetta, until browned. I drained most of the fat and added diced garlic and butter. I then added my collard greens to the sauté mixture and sautéed it for about two minutes. Then, I added some fresh-squeezed lemon juice and continued to sauté for about a minute.
Wanting to keep things quick and simple, I paired my greens with seared sea scallops. As usual, I seasoned the scallops simply with salt and pepper-cumin - equal parts toasted ground cumin and black pepper. Then, I seared them over high heat for about 2 minutes on each side. Perfecto!
The bright flavors of the slightly bitter collard greens, was a delicious contrast to the simple and delicate scallops. So, if you are in a crunch for time , but still want to enjoy a delicious and exotic meal, this is definitely great idea.