Braised Collards in Tomato-onion Gravy
Traditional Southern collards are cooked with fatback, ham hock, or bacon grease. There’s a lot of flavor in that fat, so when you eliminate it, you need to bump up the flavor elsewhere. Charring the tomatoes before adding them to the gravy is a great way to add a smoky, umami-rich note without adding fat or calories.
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Collard Green Chicken Salad Wraps
Collards are a good tortilla or bread substitute. Follow this recipe & you'll have a mild tasting & sturdy leaf perfect for wraps!
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Vegan Southern Collard Greens
Classic southern collard greens make vegan & healthy! You won't miss a beat with these.
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Collard Green Chicken Salad Wraps
Collards are a good tortilla or bread substitute. Follow this recipe & you'll have a mild tasting & sturdy leaf perfect for wraps!
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Braised Collards in Tomato-onion Gravy
Traditional Southern collards are cooked with fatback, ham hock, or bacon grease. There’s a lot of flavor in that fat, so when you eliminate it, you need to bump up the flavor elsewhere. Charring the tomatoes before adding them to the gravy is a great way to add a smoky, umami-rich note without adding fat or calories.
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Sauteed Collard Greens with Eggs & Polenta
Filling & soul-warming polenta & collard greens, topped with a fried egg! YUM!
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Vegetarian Collard Greens
Collards and other greens are sweeter after a freeze, so leave those long tough leaves on the plant until after a cold shock and they’ll be more palatable. I recommend using a 12-inch cast-iron frying pan for this dish. Instead of bacon, this recipe calls for toasted sourdough, which adds a similar fatty, chewy, crispy texture and smoky flavor. Of course, you can also just use bacon.
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Sauteed Collard Greens with Eggs & Polenta
Filling & soul-warming polenta & collard greens, topped with a fried egg! YUM!
View Recipe
Sauteed Collard Greens with Eggs & Polenta
Filling & soul-warming polenta & collard greens, topped with a fried egg! YUM!
View Recipe
Vegetarian Collard Greens
Collards and other greens are sweeter after a freeze, so leave those long tough leaves on the plant until after a cold shock and they’ll be more palatable. I recommend using a 12-inch cast-iron frying pan for this dish. Instead of bacon, this recipe calls for toasted sourdough, which adds a similar fatty, chewy, crispy texture and smoky flavor. Of course, you can also just use bacon.
View Recipe