Kristen Miglore and Merrill Stubbs of the Food52 crew swung through Philadelphia a couple weeks ago to promote their newest book, Genius Recipes: 100 Recipes That Will Change the Way You Cook.
My friend and fellow Philly food blogger, Emily, and I jumped at the opportunity, of course, to go hear them speak. And afterwards, we gushed over the ten trillion genius recipes we had to recreate from the book.
This was spun off of one of those recipes, the famous Food52 posted “Broccoli Cooked Forever” from Chef Roy Finamore. It was a strange-sounding idea that involved cooking broccoli for, well, forever (2 hours) and adding in a bunch of olive oil and anchovies. Sounds…errr…kinda gross, right? Yeah, that was my thought, too.
Yet, the ladies from Food52, a food site I absolutely adore, were raving about this creation. So much so that they’ve bestowed it with the title of “genius”. The commenters on the online version of the recipe, (it can be found in the cookbook as well), were raving about it too. Naturally, I was intrigued and had to try it for myself.
Intrigued — but with no available broccoli in my house. Yet, vested with a TON of tough summer greens growing in my garden. And so began the birth of this recipe, which I might have to label as an unforeseen amazement…if not downright ingenious.
What better way to beat late season toughness out of greens than to cook them forever? Okay, so in my version, I only make you sit through 60 minutes of cooking time because, let’s be real, while broccoli might reach the consistency of butter, collard greens aren’t ever going to get there. They will, however, reach a buttery, super tender texture, which can be achieved within just an hour of simmer time. Voila.
Placed on top of crusty bread with a grating of fresh Parm and a few chopped tomatoes to cut the richness of the olive oil, I think this may have become my new greens go-to. I’ll definitely be making this dish again soon.
Trust me, it may sound a little strange,but I promise, it’s…brilliant!(?)
- 4 cloves garlic, thinly sliced
- 2 jalapeños, thinly sliced
- 5 anchovies packed in oil
- 1 cup extra virgin olive oil
- 4 packed cups of collards or kale, stems included
- Salt, to season
- Fresh Parmesan, grated
- 2 tomatoes, diced
- 5-6 large slices of crusty whole wheat bread, toasted
- Bring a large pot of water to a boil. Blanch the greens for 6 minutes. Drain in a colander.
- Place the olive oil in a large skillet over medium heat. Add garlic; when it starts to sizzle, add the jalapeños and anchovies. Stir, and cook until the anchovies melt. Add the greens, and sprinkle salt around the pan to season. Cover with a large lid (if your lid is not big enough, you can use a pizza pan/cookie sheet). Turn the heat to very low, and cook for 1 hour, or until greens are almost melt-in-your-mouth tender, stirring halfway. Remove from heat.
- Spoon greens on top of toasted bread. Top with freshly grated Parmesan. Serve alongside tomatoes, or scatter tomatoes on top.