Monday, February 23, 2015

Make It Monday: Collards and Kale

Where you raised on collards? I was born in the south, but given that I was raised by a British Mum, collards were never on the menu and  I certainly don't naturally know what to do with them in my own kitchen. When a friend stopped by the other day with a fresh bunch of collards and a bunch of kale from her garden, she suggested this recipe, while another friend added the touch of vinegar... I have to say I'm converted. Delicious!


  • 1 bunch of collard greens
  • 1 bunch of kale
  • Tbls olive oil
  • 1 small onion, chopped finely
  • 2 cups chicken broth, or just enough to cover the greens
  • 1 Tbls vinegar
  • sea salt and pepper to taste 

Wash the collards and kale thoroughly and cut away stems and thick veins. Wash them in salt water and then dry on paper towel.

Saute the chopped onion and salt and pepper in olive oil until golden. Add the greens and toss them in the oil. Add the chicken broth and vinegar and simmer for about 30 minutes. So good.

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