Braised Collards
I had a laugh when I saw Whole Foods marketing collards as the "new kale." For those of us in the South, collards are the original green! But you don't need to deep fry them in pork fat to get that savory Southern goodness. Instead, try the tartness of cider vinegar plus tomatoes, onions, and a dash of hot sauce. Now that's what I call soul food!
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I had a laugh when I saw Whole Foods marketing collards as the "new kale." For those of us in the South, collards are the original green! But you don't need to deep fry them in pork fat to get that savory Southern goodness. Instead, try the tartness of cider vinegar plus tomatoes, onions, and a dash of hot sauce. Now that's what I call soul food!
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Ingredients
- olive oil
- 1 Onion chopped
- 2 lbs collards stems removed
- 1 can diced tomatoes
- 1 splash cider vinegar
- Salt & Pepper
Servings:
Instructions
- Add 1 chopped onion to olive oil in a large pot; cook until soft.
- Add 2 pounds chopped collards (stems removed), one can diced tomatoes, a splash of cider vinegar, and salt and pepper; cover and simmer about 10–15 minutes.
- Cat Harris, publisher of Edible Charlotte, our partner, and creator of this recipe, adds a pinch of sugar and a dash of hot sauce.
Recipe Notes
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