How to Make Collards Elegant (It's Easy!)
Remove ribs and chop those separately, then roll collards into a big cigar. Slice into thin roulades (julienne, chiffonade, ribbons, what-have-you). Steam atop a softened-to-caramelized mirepoix-type situation of onions + carrots (I leave out the celery here), salt, pepper, a sprinkle of coriander, all deglazed with a skosh of veggie stock to create the steaming liquid. Yum!
Happy Thanksgiving, friends!