Collard Greens
Ingredients
4 bunches fresh young collard greens (about 3 pounds total), tough stems removed, bruised or discolored leaves discarded
3 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
2 bay leaves
6 cups low-sodium chicken broth
1/4 cup apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon dried red pepper flakes
Salt
4 bunches fresh young kale leaves (about 1.5kg total), tough stems removed, bruised or discolored leaves discarded
2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
2 bay leaves
6 cups low-salt chicken stock
1/4 cup apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon dried chilli flakes
Salt
Directions
PREP TIME
MINS
COOKING TIME
HRS
MINS
Serves
Make-Ahead:
The collard greens can be made 1 day ahead, cooled, covered and refrigerated. Rewarm, covered, over medium heat.
Make-Ahead:
In a large bowl of salt water, wash the collard greens to remove the grit, then rinse them under cold water until the water runs clear. Lay the collard greens on paper towels to dry.
Stack several leaves and slice them crosswise into 1-inch-wide ribbon-like strips. Repeat until all the leaves are sliced.
In a stockpot, heat the oil over medium heat. Add the onion and garlic, and stir to coat with the oil. Add the bay leaves and cook for 8 minutes, or until the onion is tender. Stir in the collard greens (the greens will fill the pot at this point but will wilt down considerably as they cook). Add the broth, vinegar, sugar, and red pepper flakes.
Cook over high heat for 10 minutes, or until the greens start to wilt and the broth boils, stirring to ensure the greens cook evenly. Reduce the heat to a medium to low. Gently simmer uncovered, stirring occasionally, for 45 minutes, or until the greens are tender and the liquid has reduced by about half. Season to taste with salt.
In a large bowl of water, wash the kale leaves to remove the grit, then rinse them under cold water until the water runs clear. Lay the kale leaves on paper towels to dry.
Stack several leaves and slice them crosswise into 2.5cm wide ribbon-like strips. Repeat until all the leaves are sliced.
In a stockpot, heat the oil over medium heat. Add the onion and garlic, and stir to coat with the oil. Add the bay leaves and cook for 8 minutes, or until the onion is tender. Stir in the kale leaves (the leaves will fill the pot at this point but will wilt down considerably as they cook). Add the stock, vinegar, sugar, and chilli flakes.
Cook over high heat for 10 minutes, or until the leaves start to wilt and the stock boils, stirring to ensure the leaves cook evenly. Reduce the heat to a medium to low. Gently simmer uncovered, stirring occasionally, for 45 minutes, or until the leaves are tender and the liquid has reduced by about half. Season to taste with salt.
