Ask a Chef: John Cochran
How can I brighten up winter meals with collard greens?
We asked John Cochran, chef and co-owner of The Wild Cow veg restaurant in Nashville, Tenn., where actors Mary Steenburgen and Ted Danson and musician K.D. Lang have been known to dine. Here’s what he said.
â¢Â Boil shredded raw collards for about 10 minutes; drain. Sizzle chopped garlic and jalapeño in olive or canola oil, and toss collards into the pan; sauté about 5 minutes. Layer collard greens over cooked brown rice; top with a layer of Liquid Smoke-flavored pinto beans that have been boiled with cilantro and garlicky fried onions. Garnish with a garlic aÃ¯oli made with Vegenaise and spiced with gingerroot and jalapeño.
â¢Â Boil finely shredded raw collard greens in coconut water for about 30 minutes. Drain, and garnish with thinly sliced caramelized onions and diced Roma tomatoes.
â¢Â Use raw collard greens as wrappers, the way you would grape leaves.
â¢Â Substitute collard greens for spinach in veggie lasagna.December 2011 p.16