Southern Collard Greens

Servings: 4-6

Season: Winter

From the Central Co-op kitchen

The color of money, and with the power to lower cholesterol, greens are traditionally served alongside Hoppin' John for health and wealth in the new year.


2 bunches collard greens
1/4 cup vegetable oil, or less
1 whole onion (chopped)
1 can diced tomatoes
2 tbsp. brown sugar
1 tbsp Dijon mustard
1 tsp chili powder
1/4 tsp cayenne pepper
Salt and pepper to taste


1. Roll each bunch of collards and slice into 1-inch wide pieces. Use the entire bunch, except the very toughest bottom end. Make sure to use all the leaves, however. Soak in water.
2. In large wide-mouth pot, heat oil, add onions, and sauté until softened. Add brown sugar and cook 2 minutes or until dissolved. Add Dijon, tomatoes, spices, salt, and pepper.
3. Drain collards, and add them in large bunches, shaking off the water before you add them to the pot. Stir them into the pot until slightly wilted before adding more collards. When all the collards are in, simmer for about 1 hour, stirring occasionally, until they're cooked with a slight crunch left in the largest stems.
4. Drain off but save as much of the liquid as possible. This pot likker is traditionally eaten like soup with cornbread crumbled into it, or enjoyed as a hot drink straight from a mug.

Keywords: Collards, greens, New Year's Day, Winter, easy, vegetarian, vegan, side dishes, gluten-free

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