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Southern Inspired Collards

Yields: 4 to 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Berbere Ethiopian Style Seasoning 1 oz bag $2.45
Sea Salt, Alderwood Smoked:Fine 2 oz bag $3.90
Pepper, Black, Tellicherry: Coarse 1 oz bag $1.80

Ingredients:

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.

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, salt and 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.

Serving Suggestions:

Makes a unique holiday feast side dish or a great accompaniment to any Southern inspired meal.

Yields:

4 to 6 servings

Thanks to:

Elizabeth Clark, Savory Spice Shop—South End/Charlotte, NC employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Southern Inspired Collards

“Love your website - the spice blend descriptions and the recipes are great.”

-Betty G. from Bailey, CO

Southern Inspired Collards


Yields: 4 to 6 servings

Ingredients:

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.

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, salt and 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.

Serving Suggestions:

Makes a unique holiday feast side dish or a great accompaniment to any Southern inspired meal.

Yields:

4 to 6 servings

Thanks to:

Elizabeth Clark, Savory Spice Shop—South End/Charlotte, NC employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.