Its that time again. no, not for fireworks. not for family and camping and pop-its and scared pets. its time for Independence Day. its time for Will Smith. and one-liners. and aliens. and Jeff Goldblum. and the president lady from Battlestar Galactica. and oh god its just my most favorite movie of all time. the real celebration here is that starting now, this household classic is on TV, likely on TNT, pretty much every single day.
I suppose that there is more to this national holiday than Will Smith (although to be fair he really should be deemed a national treasure) because it is also quite clear that July 4th BBQ’s are upon us. giant silver bins full of potato salad, hot dogs (dear god), plain lays chips (plain? c’mon people, at least get the ruffles) and maybe some watermelon balls if you’re lucky.
With minimal greens in sight, these collard greens are a welcome addition to any backyard feast (or indoor feast whilst watching this 1996 classic if you’re from the pacific northwest where summer weather doesnt start until July 5th like we are)
There are no ham hocks here, it’s mushrooms that provide the savoriness so meat eaters and vegans alike can enjoy the nutritional power house that is collard greens.
I’m not going to say collard greens are the new kale, but i am going to say that they might be. they could be. give collards a chance.
Need more summer chow down inspiration? check our rich and tasty take on creamed corn in part 1 of our favorite BBQ recipes here.
Spicy Sauteed Collard Greens
1 bunch collard greens
7-8 baby bella mushrooms or 2-3 larger portabellos
1 clove garlic
1 tsp onion powder
1 tbsp mustard powder
hot sauce of choice (we used a habanero sauce) 2-3 tbsp depending on desired spicyness
salt + pepper