Deep Fried Collard Greens

Since we’ve been married, Ms Cocktail and I have engaged in a fun little southern tradition on New Year’s Day. The tradition is that on New Year’s Day you are supposed to eat black eyed peas and collard greens. The black eyed peas symbolize coins and the collards symbolize paper money and together they are supposed to help ensure financial success in the coming year.

For most of this time, we’ve made Hoppin’ John with Collard Greens on the side. This year, we decided to change things up a bit, we made my Brunswick Stew with deep fried collard green on the side.  This is a very whimsical and fun way to prepare collards, it is not meant to be a traditional side, more of a garnish. However, you get this wonderful explosion of collard green flavor without a large amount of greens in your mouth, making this something that you should have as part of your repertoire.

Deep Fried Collard Greens

1 bunch collard greens
peanut oil for deep frying
salt

Wash and dry the collard greens. Run a knife down each side of the center rib on the leaf and discard the center rib. Collect about half of the leafs in a pile and roll them tightly. Starting at one end, slice the roll into 1/8 inch (or less) slices. (Author’s note: This technique is called chiffonade.) Repeat for the remaining collards.

Heat your peanut oil to 350 F.

Drop a handful of the collards into the oil. It should start vigorously foaming then settle down quickly. Cook the collards for about 30 seconds then remove with a slotted spoon or spider. Repeat until all the collards have been cooked this way. Add pinch of salt to the cooked collards and use as a garnish.