Vegetarian Collard Greens
Serves 2 to 4
Collard greens are almost always flavored with some kind of pork
product (usually a ham hock or tasso), but Wilson has so many
vegetarian customers, she came up with a version of collard greens
that has no meat at all. (“And you don’t miss the meat, do you?”
she asked me when she served me a big heap. The answer was no.)
Turns out Wilson’s secret ingredient is a commercial product
that’s readily available almost everywhere: Lawry’s Seasoned Salt.
Add the greens a handful at a time and keep in mind that they
really cook down, so buy more than you think you’ll need.2 to 3 big bunches of collard greens
2 tablespoons Lawry’s Seasoned Salt (or more, to taste)
A pinch of kosher salt
A big pinch of freshly ground black pepper
A pinch of crushed red pepper flakes
A pinch of sugar
1 onion, finely choppedWash the collard greens really well under cold water. Remove and
discard the tough stems and slice the leaves; then wash the leaves
again under cold water in a strainer (it’s essential to get all the dirt