Steps to Make Georgia Southern Collards Seeds

Kickin' Vegetarian Collard Greens

Good freezing and canning variety.

Recipe Summary Kickin' Vegetarian Collard Greens

Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion.

Ingredients | Georgia Southern Collards Seeds

1 tablespoon olive oil

1 tablespoon butter

1 large onion, halved and thinly sliced

4 cloves garlic, thinly sliced

2 sprigs fresh thyme, leaves stripped

2 bay leaves

2 (14 ounce) cans chopped tomatoes

1 cup vegetable broth

1 tablespoon brown sugar

1 tablespoon molasses

1 tablespoon liquid smoke flavoring

2 pounds collard greens, chopped

1 ½ cups cooked white beans (Optional)

Directions

Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.

Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

If you're not planning to serve the collard greens with black-eyed peas, the white beans (or chickpeas) can be added at the same time as the tomatoes to make this a main dish, served of course with corn bread on the side.

Substitute 1/2 teaspoon dried thyme for the fresh thyme if desired.

Info | Georgia Southern Collards Seeds

prep: 20 mins cook: 40 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Kickin' Vegetarian Collard Greens

Side Dish, Vegetables, Tomatoes,