Collards get a bad rep. They are a vegetable that most consider married to one dish, and if that’s not a dish they cook, they don’t eat them. But I happen to know that collards are not married, or in a relationship of any kind. They are single as can be, and very experimental. Willing to partake in any meal of the day, and mix with a variety of ingredients.
This is my first year growing collards, and they’ve sprung up like weeds (even quicker than the kale!). If you want to make collards into a full meal, try them with peanut butter (really, it makes a quick peanut sauce!). Or make them into a salad (or try them in place of kale in any other salad). Or this cobbler I just discovered and will have to try soon. I’ve made this crostini for a couple parties recently, which is easy to transport, quick to assemble, and just another way to eat whipped feta. The leftovers have been enjoyed with scrambled eggs for breakfast.
See – collards are great! And versatile. Grow them, eat them, love them. People eating this appetizer won’t even realize they’re collards with all their predetermined baggage, and will fall in love with them too. Which is okay, because collards play the field.
Crostini with whipped feta and garlic collards
- 1/2 lb collard greens (or 1 large bunch)
- 3 tablespoons plus 1/3 cup extra virgin olive oil, divided
- 1 clove garlic
- 1/2 teaspoon chili flakes
- 6 ounces feta cheese, crumbled
- 2 ounces cream cheese
- 1 baguette or loaf of another crusty bread
Remove the stems from the collards and chop the leaves into bite sized pieces.
Put the feta and cream cheese in a bowl of a food processor. Turn on the blade for a few seconds to combine, then pour in the 1/3 cup of olive oil. Process until smooth and uniformly combined.
In a large saute pan that has a cover, heat the 3 tablespoons of olive oil over medium heat. Add the whole, peeled garlic clove and allow it to brown slightly in the oil, flipping a few times so it doesn’t burn. When it is golden, remove the garlic clove and add the collards. Cover, and cook for 2 minutes.
Remove the cover, toss the greens, add the red pepper flakes, and continue to cook for a few minutes more uncovered until the extra liquid has evaporated.
When read to serve, slice the bread and toast under a broiler or on a grill. Slather with whipped feta, and top with the greens.