Cider Braised Collards

Shannon — Sun, 28 Dec 2008 06:23:03 +0000

This week we got collard greens in our CSA box; I’ve had them a few times but never cooked them myself. However, I’ve seen Addy cook greens a bunch of times (chard, mostly). Generally, she sautees them with olive oil, garlic, and lemon juice. Always looking for new dishes, I google’d ‘collared greens’ and this was the first result. I checked out a few other recipes and went into the kitchen to see what I had. Of course, I never have all the ingredients but in learning to be a better cook I try to look for patterns in preparation and make do with what I have. Addy has been an inspiration in this regard; she’s resourceful and imaginative.

So here’s what I came up with:

2 T extra virgin olive oil
2 T butter
1 onion
3 cloves garlic
1 t cayenne pepper
1 t paparika
salt & pepper
2 c vegetable stock
1 c spiced apple cider
1 bunch collard greens
2 precooked spicy italian turkey sausages

Saute chopped onion in oil and butter. When transparent add garlic and spices. Saute a minute or until fragrant. Add stock and cider and bring to a simmer. Add greens and simmer until liquid is reduced to a gravy and greens are tender; 30-40 minutes. Meanwhile, remove skin from sausages and chop; add to greens half way through.

I served this dish over a scoop of wild rice and a baked sweet potato with butter. Addy said it was the best meal she’d had in a while!

Shannon Coen » Food

Cider Braised Collards