Southern Inspired Collards Recipe
4 to 6 servings
- 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*
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*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.
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.
Makes a unique holiday feast side dish or a great accompaniment to any Southern inspired meal.
Elizabeth Clark, Savory Spice—South End/Charlotte, NC employee