We had collard greens with supper tonight. They were comforting for such a cold, snowy day. I know I pushed the limits on the photo. No flash and 7PM means a not so crisp photo (but leaps and bounds over what my old one would do!) Lots of playing around and learning, it’s the only way I am going to learn.
- 2 TBS butter
- 1 medium onion, chopped
- 2 cloves of garlic
- 1 pound of collard greens
- leftover ham, diced (2 cups +/-, sometimes I use turkey)
- 2 cups broth
- 2 cups water
- 3/4 tsp salt
- 1/2 tsp pepper
- a splash of apple cider vinegar
- 1 heaping TBSP rapadura, maple syrup, brown sugar
- Hot sauce to taste
Melt butter in pot and stir in onions. Cook until soft, not browned. Add garlic and stir for a minute.
Put collard greens into pot and stir into onions and garlic until they begin to wilt.
Add ham, broth, water, salt, pepper, vinegar, rapadura, and hot sauce. Simmer on low, covered for 45 minutes.