Noticed we didnt have a whats for dinner thread.
Steak Au Poivre with braised Collard greens and Mashed potatoes
Steak Au Poivre was Alton Browns method using Delmonico steaks and Brandy instead of Cognac, a very interesting twist.
Collards were done as follows
Stripped of the woody centers and soaked in water
In my HUGE saute pan sweated half a red onion then added a few smashed cloves of garlic and about 2/3 tsp of Sage
Mixed in the Collards a little at a time, once wilted they were covered and braised in their own juices for about 10 minutes.
Roasted a clove of garlic then mixed that into some Maine potatoes with a little butter, milk and sour cream. Salt and pepper to taste.
My Imperial Black Ale was too much for this but Dogfish Head Indian Brown was a PERFECT companion to this dish.
Never used red oinion in the collards, it really helped balance them out. Best collards we've ever had (Yes, Notherners like Collards AND even grits too!)