Vegetarian Collard Greens

From The Broad Fork: Recipes for the Wide World of Vegetables and Fruits

Cookbook

Author(s): Hugh Acheson, Rinne Allen

Page 118

Course: Sides

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1 reviews, average rating 4.0 / 5

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southerncooker

10 years ago

★ ★ ★ ★ ★ 4/5

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This was very good but we prefer our collards to have some pot liqueur in them. I loved the cutting technique of removing the stems then stacking and rolling up like a cigar and cutting into strips. The garlic and onions gave a nice flavor as did the honey and apple cider vinegar.

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