Sour, filling, and meaty these collard greens are an action packed bite. What’s even better is they’re a stitch to make. Collard greens are a super hearty green which means its almost impossible to mess them up. They have a meaty bite and pair well with strong flavors like vinegar. Whip this up for an easy meat free breakfast, lunch, or dinner.
1 bunch of Local Roots collard greens
½ yellow onion,chopped
2 garlic cloves, chopped
¼ cup apple cider vinegar
¼ cup water
2 tablespoons any of a neutral cooking oil or bacon fat
Salt and pepper to taste
1. Stack collard green leaves on top of one another. Tightly roll the leaves together and make slices from the top of the leaf to the stem.
2. In a medium pan, add oil and onion, and sautée until softened before adding garlic.
3. Cook for another 5 minutes before adding the collard greens.
5. Season with salt and pepper, add vinegar.
6. Mix till combined.
7. Reduce heat to low, add water, cover, and simmer until greens have turned a deep earthy color, about 15 minutes.
8. Season to taste and plate over creamy grits, polenta or white rice.
Recipe by Local Roots Volunteer Shana Bethea, Photos by Local Roots Volunteer Jess Santoro
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Delicious, farm-fresh harvests are closer than you think.