Collards Recipes

Braised Greens

Three strips of bacon (optional)
One medium-sized onion - diced
3 cloves of garlic - minced
One or two large bunches of *your choice of greens - chopped
2 tsp each: garlic powder, onion powder, turmeric, coriander, cumin
1 tbsp tomato paste (optional)
1/4 cup apple cider vinegar
1/2 cup of any stock or broth
Salt and pepper to taste

If using bacon, place into a pan on medium heat and cook until crispy, remove to paper toweled plate. Sauteé onion in bacon grease (or olive oil) until it starts to turn translucent, add the garlic and all the seasonings. Stir toasting the seasonings for about 30-45 seconds. Add the greens and toss in the pan coating the leaves. When the greens are bright green, add the apple cider vinegar, stock and tomato paste. Stir. Cover and let braise on low temp for 10 minutes. Check and stir. Continue cooking with the lid on until the greens are very tender. Crumble up the bacon (if using) and stir it into the mixture. Serve warm with rice or bread.

*Nature & Nurture's suggestion ~ We recommend collard greens, kale, mustard greens, or other greens of your choice.

-- Recipe by Elizabeth Warren

Mess o' Greens

Bowl of hearty collard and kale soup

Try this nourishing and hearty collard and/or kale soup when the weather starts to cool! It's the perfect cozy meal to coax you into fall, and brings Southern culinary traditions and tastes to your kitchen. Alex got this recipe from his mom, who got it from her friend's mother, Juanita Johnson. Juanita is from Virginia.

Olive oil and butter
Salt and pepper to taste
Chicken or veggie broth
White vinegar
A few chopped onions (white or yellow)
Greens (collard greens and kale are best)
1 jalapeño pepper
Optional: chicken sausages or tofu

1. Saute chopped onions in oil/butter in Dutch oven (like our deep orange pot) or a cast iron skillet.

2. Wash greens and then chop and add to onions.

3. If using a hot pepper, add here (you might add 1/2 of Thai finger chili or a whole jalapeño chopped up).

4. Saute and add salt/pepper.

5. Cover with chicken or veggie stock and bring to a boil.

6. Turn to low boil an cover.

7. Cook until greens are done.

8. Add 1/2 tablespoons regular white vinegar when done. Stir in and serve.



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