Braised Collard Greens
Braised Collard Greens
10 Minutes
1 Hour
6
Side
Southern
Ingredients:
- 1 Bunch Collard Greens, stemmed, sliced into ribbons, and washed
2 Medium Yellow Onions, one diced small, and one sliced
1 Medium Carrot, grated fine
2 TBS EVOO
Salt (10 g)
2 Cups Water (½ Liter)
3 TBS KATZ Farm Gravenstein Apple Cider Vinegar (45 g)
Recipe:
Dice one of the yellow onions, and grate the carrot on a microplane or fine box grater. Add them to a large stock pot with oil. Cook on medium high, stirring occasionally, until browning starts to develop.
Meanwhile, stem the collard greens, roll the leaves tightly, and slice into thin strips. Wash in a large bowl or pot and then strain.
When onion/carrot mixture has developed a fond, deglaze the pot with a little bit of water then add the greens and other seasoning ingredients. Bring to a boil, stirring occasionally to help break down the greens (they won’t all be covered by the water at first) then cover and reduce heat to a simmer.
Cook for about an hour. but I find an hour to be the sweet spot. Traditionally braised greens might go for multiple hours. You can cut it short at 30 minutes if you’re pressed for time, but I find an hour to be where these greens are at their best - extremely rich and tender with the brightness of the vinegar melding perfectly with the aromatics to wrap the greens in a lively but hearty broth.
