We love anything green, but most of the time I end up putting collards into soups or stews rather than eat them plain. They have a bit more bite than kale, Swiss chard, or spinach, and they do take a tiny bit longer to cook. But they hold their shape so well, especially in comparison to spinach, that they're worth the extra effort...which really isn't much, honestly!
Collards
One bunch of collards
Butter
Red wine vinegar
Maple syrup
Clean and chop the collards, removing the toughest parts of the stems. In a large saucepan, melt a few T of butter and add the collards, turning to coat. Add about 1/4 c of vinegar and stir. Keep the temperature low and allow the collards to cook and steam, covered, for about 12 to 15 minutes. Add a few T of maple syrup and stir to coat just before serving.
2 comments:
Ooooh...I never thought of putting maple syrup on collards...one of our favorites here....so thanks for this idea!!!
Just a tiny bit to cut the slight bitterness that collards have!
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