170 - Sauteed Collard Greens with Pancetta & Leeks


170 - Sauteed Collard Greens with Pancetta & Leeks

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Sauteed Collard Greens with Pancetta and Leeks

6 pounds collard greens

2 tablespoons olive oil 

2 tablespoons butter

1 cup diced pancetta

1 cup sliced leeks (white part only)

Salt and pepper to taste

Tabasco or pepper vinegar

Fill a tall soup pot 3/4 full with water. Add salt and bring to a boil. 

Wash and trim collard greens, removing spines and cutting leaves into one-inch pieces. Add leaves to 

the boiling water and cook 10 minutes. Drain collards in a strainer and, using the back of a cooking 

spoon, press out as much liquid as possible.

In a large skillet or flat-bottomed wok, heat olive oil and butter over high heat. Add pancetta and cook 2 

to 3 minutes or until cubes begin to brown. Add leeks and continue to cook, stirring frequently, for 

another 2 minutes. Add collards to the skillet and toss until ingredients are well mixed and collards are 

hot. Season with salt and pepper to taste and serve with Tabasco or pepper vinegar.

Makes 12 servings.

NOTE: This is a great dish to serve alongside cornbread stuffing and black-eyed peas. The amount of 

collards specified refers to greens sold by the bunch, untrimmed. If you buy ready-to-use collards in a 

bag, figure two to three bags for this recipe.