Bam! Chef Emeril Lagasse is paying to tribute this week to the honorable men and women serving in the United States' armed forces by showing off some southern style cooking. On Friday, "Emeril's Table" will feature a group serving in the Navy, Coast Guard and Marines, including T.J. Milani of Woodland. Miliani, who's currently serving in the Navy, will be treated along with his fellow sea service men and women to oven fried catfish, collard greens with garlicky cornbread and more.
The episode will air on Friday at 11 a.m. PT on the Hallmark channel - or 1100 military time. If you want a heads-up on one of the recipes for these "lightened southern favorites," you're in luck. Bam!
Quick Collard Greens
Recipe courtesy Emeril Lagasse
Serves 4 to 6
3 tablespoons olive oil
1 large yellow onion, thinly sliced
Salt and freshly ground black pepper
2 tablespoons minced garlic
5 bunches collard greens, stems removed and cut into bite size pieces
Pinch crushed red pepper
1 cup low sodium chicken broth
2 tablespoon apple cider vinegar
2 tablespoons unsalted butter, cut into cubes, if desired
Heat a Dutch oven over medium-high heat. When hot, add the olive oil, yellow onion, salt, and black pepper. Cook the onions for 4 minutes or until translucent; add the garlic and crushed red pepper, and cook for another minute. Add the collard greens, in batches if necessary, alternating with the chicken broth, and cook stirring frequently, until they begin to wilt. Bring to a simmer, cook the greens for 12 to 14 minutes, or until they are tender and most of the liquid has evaporated. Stir in the vinegar and butter, if desired. Serve hot.