A New Turn in the South: Sweetened Collard Greens
A New Turn in the South: Sweetened Collard Greens takes roughly 45 minutes from beginning to end. This recipe makes 6 servings with 382 calories, 13g of protein, and 10g of fat each. For $2.77 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is brought to you by This Mama Cooks. A mixture of yellow onion, collard greens, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a budget friendly recipe for fans of Southern food. This recipe is liked by 310 foodies and cooks. It works well as a side dish. With a spoonacular score of 96%, this dish is amazing. Sweetened Collard Greens, Braised Not-So-Short Short Ribs with Hominy Stew from A New Turn in the South, and Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard) are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
3 thick slices black forest ham, diced
2 pounds cleaned collard greens, chopped into small pieces (buy these prechopped and cleaned to save time)
1 teaspoon kosher salt
3 tablespoons bacon grease or olive oil
Serve and enjoy!
1/4 cup red wine vinegar
2 tablespoons maple or sorghum syrup
4 cups stock (ham, vegetable or chicken)
1 large yellow onion, chopped
Equipment:
pot
Cooking instruction summary:
Heat the bacon grease or olive oil in a large stock pot over medium heat.Add the onion and cook until it starts turning color.Add the collard greens to the pot and sauté for 5 minutes.Add the vinegar and cook down for 5 minutes.Add the maple or sorghum syrup, stock, ham, and kosher salt to the pot. Cook over medium heat stirring occasionally until stock is just about gone and collards are tender.
Step by step:
1. Heat the bacon grease or olive oil in a large stock pot over medium heat.
2. Add the onion and cook until it starts turning color.
3. Add the collard greens to the pot and sauté for 5 minutes.
4. Add the vinegar and cook down for 5 minutes.
5. Add the maple or sorghum syrup, stock, ham, and kosher salt to the pot. Cook over medium heat stirring occasionally until stock is just about gone and collards are tender.
Nutrition Information:
covered percent of daily need
