Please just trust me. Make this sandwich and screw up the courage try it. A big bite takes you through crispy toast, creamy peanut butter, snappy-tart pickles, and chewy-tender greens with onions. I made it the first time yesterday just before speaking in City Hall in defense of gardens, green spaces, and the sunlight that makes them thrive. I was well-fueled enough to speak without jitters.
Why eat a Hot-Collard Courage Sandwich? It's loaded with calcium to make your bones strong, protein to build muscles, fiber to keep you slim, and an excellent mix of deep red and dark green vegetables for rocket-level nutritional fuel. Plus yum yum yum. This is my new favorite winter sandwich.
Active time: 12 minutes. Total time: 10 minutes. Yield: 1 sandwich. Making more sandwiches takes about an extra two minutes total apiece.
- 1 1/2 cup chopped collards, about two medium leaves
- 1/4 cup sliced yellow or sweet onion
- 1/4 teaspoon olive oil
- 1/8 teaspoon chipotle or cayenne powder
- 2 slices Good Whisk Bread or other whole-grain bread
- 2 tablespoons peanut butter
- scattering Quick Refrigerator Pickles, especially pickled beets
- salt to taste
- Cut or pull stems away from collard leaves. Chop stems into quarter-inch pieces. Cut leaves into strips about 1/4 inch by 3 inches. Slice onion.
- Pour olive oil in a large pot and spread with your fingers to cover the bottom, then heat on medium low. Add chipotle, stir, then add collard stems and onion. Cook for about 4 minutes, until onion starts to soften. Add collard leaves, cover, and turn heat down to low. Steam until collard leaves are chewy-tender, about four minutes.
- Toast bread, then spread with peanut butter on both slices. Heap one slice with well-drained, cooked collards, top with pickles, and then top with other slice of bread. Eat hot while imagining glorious outcomes and dreams come true. Courage!
- I feel somewhat ridiculous giving such precise directions for making a sandwich. On the other hand, this may help folks who usually get their sandwiches from McSubBurger and let us calculate the nutrition and cost. But really, this is a very flexible recipe. You don't really need to measure the peanut butter! Just make sure to put it on both sides of the sandwich so everything sticks together.
- Variations: use kale instead of collards for a more assertive flavor. Try raisins instead of pickles to make it sweet. I'm also going to try it with sweeter bread-and-butter pickles. Some Wildly Good Cooks with peanut allergies use SunButter instead of peanut butter.
- Momentum: reheat greens from another meal for this sandwich or cook extra for a side dish later.