Name: Southern-Inspired Collards
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 4 slices thick bacon; 1 medium onion, halved and sliced; 2 (10 oz.) bags chopped collard greens*; 1/2 cup apple cider vinegar; 2 cups apple juice or cider*

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Southern-Inspired Collards

Recipe by Elizabeth Clark, Savory Spice—South End/Charlotte, NC employee

All-Purpose Cooking

A traditional Southern-style greens recipe to serve as a crowd-pleasing side!

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Serves 4 servings

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Ingredients

1 Tbsp. vegetable oil 4 slices thick bacon 1 medium onion, halved and sliced 2 (10 oz.) bags chopped collard greens* 1/2 cup apple cider vinegar 1 1/2 tsp. Berbere Ethiopian Style Seasoning

1 tsp. Alderwood Smoked Sea Salt

1/2 tsp. Coarse Black Malabar Pepper

2 cups apple juice or cider*

Berbere Ethiopian Seasoning

Directions

Heat oil in large, wide bottomed skillet over medium-high heat. Slice bacon into small chunks and saute in oil until browned. Add onions and cook until translucent. Add vinegar and cook for a few min. to reduce. Stir in Berbere Ethiopian Seasoning, Alderwood Smoked Sea Salt, and Coarse Black Malabar Pepper. Add greens and pour in apple juice. Cover pan to let collards wilt and cook for 20 min. Remove lid, lower heat to medium and cook, stirring occasionally, until collards are tender and liquid has reduced a bit, about 10 to 15 more min. Serve hot.

Recipe Notes

*Many grocery stores carry pre-packaged, trimmed and chopped collard greens. You can use 2 large bunches instead of packaged greens, just trim the stems and roughly chop the leaves. The apple juice braising liquid should come about halfway up the greens in the saute pan, so adjust liquid according to amount of greens used.