Southern Collard Greens
Hands On Time: 15 minutes
Total Time: 45 minutes
1 (1-pound) package or 1 large bunch collard greens, cleaned and chopped
2 1/2 quarts water
2 heads garlic, peeled and chopped
1/2 quart apple cider vinegar
1/2 cup brown sugar
Salt and freshly ground black pepper
In a large stock pot, combine collard greens, water, garlic, vinegar and brown sugar. Bring to a boil, reduce heat to a simmer. Cook for 30 minutes, or until just tender. Season with salt and pepper. Drain excess liquid and serve.
Per serving: 132 calories (percent of calories from fat, 3), 3 grams protein, 30 grams carbohydrates, 4 grams fiber, trace fat, no cholesterol, 45 milligrams sodium.
About the recipe
A must-have side dish for your big Southern meal.
Bill Greenwood, the chef and owner of Greenwood’s, says his collards are one of his most popular sides, selling more than 20 orders a night. He likes to cook them just till al dente, a term more commonly used for pasta, but which here means they should still have some “bite” or firmness. He points out that collards are more tender and will cook more quickly in the winter. You might need to add 15 minutes cooking time in warmer months.
Recipe courtesy of Greenwood’s in Roswell, Ga.