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.