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Collards are an amazing Southern food. My great-grandfather grew collards in his South Carolina garden and passed down the heirloom seeds to our family. My mother grew these collards and fed them to us every year. She even made them into baby food when my brother was little.

Low in calories and high in non-dairy calcium, vitamin A and vitamin C, collards are just plain good for you. I especially liked the savory/sweet combination of these greens. I make a lot of recipes. Unless the recipe is really awesome, I don’t make it over again. I plan to make this again and again and again.

Sweet and Smoky Collard Greens

  • 1.5 lbs fresh collards greens (I buy the Glory brand chopped collards)
  • 2/3 large onion, finely chopped
  • 1 tsp vegetable oil
  • 1 can beef broth
  • 1/8 cup balsamic vinegar
  • 1 tbsp brown sugar
  • 1/4 tsp crushed red pepper
  • 1 dash smoke flavor
  • 1 tsp bacon grease

Rinse greens and drain well. Saute onion in the oil and bacon grease in a dutch oven over medium until tender, about 5 minutes. Add broth, vinegar, brown sugar, red pepper and smoke flavor. Bring to a boil. Add the greens, stirring occassionaly. Continue to boil until the greens are wilted. Reduce heat to a simmer and continue cooking until tender, about 20 minutes.

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