All Recipes
Spicy Collards
10 mins 6 servings
Collard Greens and I are new acquaintances. My parents are both from the Northeast, so most traditional Southern foods have been learned from friends along the way. I began volunteering at a small community garden in my city last year. When we were thinning the collard greens, I took some home to transplant in my home garden. Why have I been sleeping on these delicious hardy greens?! A thousand apologies, friends. I will say, that I tend to find my own way with food, so I don’t know if this is the proper way to serve greens, but it’s what I came up with when they began abundantly providing. If you’ve never given them a chance, this might inspire you too.
I ended up topping my shredded smoked chicken breast sandwich with these salty-spicy greens and a swipe of my homemade mayo, delicious!
Ingredients
1 Bunch of Collard Greens
1-2 TBL Cooking oil of choice
3 TBL of water/broth if you have some out (don’t open up a box for this, I just always recommend broth over water if you have some open)
favorite cajun spices
DIRECTIONS
- Wash Collards.
- Destem the central vein of the leaves.
- Stack them up and roll them tightly.
- Thinly slice the greens into shreds.
- Heat Up your oil in a pan large enough to let the leaves spread out and crisp.
- Add cajun (or other spices) to the greens, and satuee until beginning to crisp.
- Add a few tablespoons of liquid and cover, so the greens wilt a little more.
