Rachel's and Ethel’s Collards

Submitted by Rachel Gordin Barnett

How I (Finally) Learned to Love Collards

When I was a kid growing up in a small Southern town, the staple lunch was fried chicken, rice and collards. It wasn’t until I was an adult that I could really appreciate those collards. Many Southern vegetable recipes call for pork for seasoning, but in my mother’s semi-Kosher Jewish kitchen, that wasn’t happening. So, to flavor the collards, a pinch of sugar, salt, pepper and butter were used.  I have “skinnied” my recipe now to use olive oil and chicken or vegetable broth to flavor. Italian seasoning and diced tomatoes adds a bit more “gourmet” taste.

• 16 oz. bag of fresh collards (or one bunch – but will need to be thoroughly cleaned and chopped)

• 2 tsp. olive oil

• 1 cup low sodium chicken (or vegetable) broth

• 14.5 oz. can diced tomatoes (or in season - fresh tomatoes work)

• Small onion, diced

• 2 tsp. Italian seasoning

• Pinch of sugar

• Salt & pepper to taste

Sauté chopped onion in olive oil until soft.  Add fresh collards, diced tomatoes, chicken (or vegetable broth), Italian seasoning, pinch of sugar, S & P. Give a good stir. Cover and cook on medium until vegetables are soft. Adjust seasonings to taste.