RECIPE: Cheese rind transforms collards into savory Italian supper
Bold and toothsome collard greens pair well with tangy, sweet tomato and creamy, rich Parmesan cheese in this multi-layered dish. These three ingredients harness the power of umami to combine for a side dish or vegetable-forward entree greater than the sum of its parts. It’s food science in action, folks!
Parmesan rind is the backbone of this dish, and not all Parmesan is the same. Parmigiano-Reggiano is a cow’s milk cheese from Italy often called the “King of Cheeses.” Parmigiano-Reggiano has Protected Designation of Origin (PDO) status that identifies a product as originating from a certain region, area or, in some exceptional cases, a country, whose quality or characteristics are due to the particular geographical environment or production process.
Parmigiano-Reggiano has its mark of authenticity tattooed on the rind of the cheese wheel. The rind is thick and tough, but full of flavor. Although the craftsmanship is undeniable, Parmigiano-Reggiano is expensive; use the rind for zero-waste cooking.
You can purchase Parmigiano-Reggiano rinds at some markets, and be certain to save your own. (You can also use a domestic cheese rind for a similar effect, but the flavor will not be as intense and rich.) Tuck the rinds in a freezer-safe bag so you’ll have one at the ready for a hearty, wholesome and healthy dish like these collard greens with Parmesan tomato gravy.
Collard Greens with Tomato Parmesan Gravy
The bags of pre-chopped collard greens in the produce department are handy for preparing a quick side dish or vegetable-rich supper. Use the best quality crushed tomatoes for an optimal balance of sour, salty and sweet. Topping the collard greens with freshly grated cheese before serving is the crowning glory.
- 1 tablespoon pure olive oil
- 1 onion, chopped
- 6 garlic cloves, smashed
- 2 (28-ounce) cans crushed peeled tomatoes
- 1 Parmesan cheese rind (about 3 ounces)
- 1 teaspoon Aleppo pepper, piment d’Espelette or red pepper flakes, or to taste
- 1 (16-ounce) bag chopped collard greens
- 1/2 teaspoon coarse kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1⁄4 cup freshly grated cheese (about 1 ounce), for serving
- Heat the oil in a pot over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, Parmesan cheese rind, and Aleppo pepper. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the sauce is rich and flavorful, about 10 minutes.
- Return the mixture to a boil. Add the chopped collard greens a handful at a time, stirring between each addition. Season with salt and pepper. Cook, stirring occasionally, until the greens are just tender, about 15 minutes. Add salt and black pepper and stir. Taste and adjust for seasoning.
- The rind will become tender and pliable. Using cooking sheers, snip the rind into 1/2-inch pieces and stir into the greens. Serve immediately, topped with the grated Parmesan.
Nutritional information
Per serving: Per serving: 309 calories (percent of calories from fat, 31), 19 grams protein, 39 grams carbohydrates, 19 grams total sugars, 11 grams fiber, 12 grams total fat (5 grams saturated), 19 milligrams cholesterol, 1,048 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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