Over the weekend I received a beautiful bunch of collard greens from my friend John. He has a great garden in his back yard right here in the middle of Greensboro. When his give away offer came my way, I jumped at it! Just so you know, this recipe for Collard Greens is not like the southern standby… cooking the greens with some pig and eating them with vinegar. It comes from a conversation I had with the sous chef at 1618 Seafood Grill and my own thoughts (after eating their awesome collards several times) about how they prepared this recipe. The chef told me that they really didn’t write the recipe down, it’s more of a method, so after a little experimentation, here it is….and they are SO GOOD!
Ingredients
- Collard Greens
- 1 Tablespoon bacon drippings
- 1 Tablespoon canola oil
- 1/2 cup brown sugar
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 cups water
Instructions
- Heat all ingredients on medium low heat until brown sugar is melted.
- Add 1 grocery bag of collard greens that have been thoroughly washed and torn into medium size pieces.
- Cook on medium heat until collards are totally wilted down. Continue to cook for approximately 30 minutes watching carefully so that the liquid does not evaporate - if it gets low, add a little more water.
- While still on stove and right before serving, add 1/2 cup of vinegar mixed with 2 tablespoons of honey. Mix into collards.
- Serve while hot.
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AnneMarie Blackmon
Collards sound yummy to me right about now!
For your upcoming class on box lunches, here's my album on bento-style lunches for my daughter Amelia: https://www.facebook.com/media/set/?set=a.445643538910.245002.747638910&type=3
And here is a link to a Flickr page with lots and lots of other people's bento ideas: http://www.flickr.com/search/?q=Bento
Hope this is useful for you! Enjoy your class! Wish we weren't so far away.
Robert
Thank you for the recipes, I really enjoy several of therm. The collard greens looks so good, I will try them.
Kerrianne brennan
Question: is the 1/2 cup of vinegar at the end of the recipe (with the honey) in addition to the 1/2 cup of rice wine vinegar used at the beginning? And if so, rice wine vinegar again or a different variety?
Looking forward to trying this.
Donya
Hey Kerrianne.
Cook the collards per the instructions and then add the honey and vinegar at the end. I hope this helps.
So glad you are making one of my recipes! Happy New Year.
~Donya