Collard Greens Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 bunches of collards
3-4 tablespoon olive or vegetable oil
3 tablespoon butter
1 lg onion, chopped
32 oz chicken broth
1/4 cup balsamic vinegar
1 cup dry white wine
2 tablespoon more or less Tony Chechere’s Creole seasoning (If you don’t have Tony’s, just use S&P and add a little heat of your choosing. You may have to add more salt if you don’t use Tonys. I like the flavor that Tony’s adds.) You can find Tony’s in the spice counter.
Salt and Pepper to taste
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Directions: |
Directions:1. Thoroughly wash collards, then strip green part of the leaf from the vein. (Some people chop and cook the veins but I think they are too coarse.) Roll up leaves one at the time and using scissors cut them into 1-2” strips. Let leaves get a little dry before cooking. If you can find Georgia Collards, they are tender.
2. Add oil and butter to large dutch oven and sauté onion until transparent. Add collards to pot and turn until all leaves look coated with oil. It will look like the collards won’t fit in the pot but they will cook down quickly. Add broth, vinegar, wine. You don’t need to cover the greens but watch them and add more broth or water if needed.
3. Add seasonings. Bring collards to a gentle boil and then reduce heat. Let simmer for about 2 hours. As they cook, taste to check your seasoning. Adjust seasoning to your taste. |
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Personal
Notes: |
Personal
Notes: This is a recipe made without pork seasoning like ham hocks, bacon drippings or cured ham but you can add some if you wish. You can use bacon drippings with a little butter to sauté onion and omit the oil.
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