Wondering how to cook collard greens in a more refined way?

I think of collard greens as the most muscular member of the leafy green family. Indeed, even after being exposed to heat for a good period of time, the leaves remain quite firm. This, of course, makes collard greens an unusually versatile green veggie!

For these bite-sized pancakes, though, the texture of the collard greens needs to be more refined. So I resorted to cutting them in super-thin slices. This way they yield their wonderful crunch without compromising the delicateness of the tiny pancakes.

The minerality of the collards balances perfectly with the sweet corn, mellow buttermilk and tangy sour cream

Moreover, the collard greens acquire a distinct mineral flavor when sautéed. Both the buttermilk and the sweet corn come to balance that a bit, and to add a delightful sweetness to the cakes. The dollop of sour cream, infused with tangy sumac, adds a marvelous touch.

These savory pancakes are delectable as an hors d’oeuvre or finger food. But served with the sumac-infused sour cream on the side, they make a wonderful appetizer too.

Who says your collard greens should only be eaten stewed?!

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Food & wine pairing: Galicia, Albariño with collard green and sweet corn cakes Serve an Albariño from Galicia, in Northwestern Spain, with these delicious savory cakes. The lemony notes in the wine pair beautifully with the collards, buttermilk and tangy sumac!