Collards with Cider Vinaigrette

This collard green recipe is perfect for winter! The vinaigrette drizzle brings out a delicious sweetness in the greens so tasty it’ll leave you wanting to make more!

This collard green recipe is perfect for winter! The vinaigrette drizzle brings out a delicious sweetness in the greens so tasty it’ll leave you wanting to make more!

  • Servings: 8
  • Difficulty: Easy
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Ingredients

3 Pounds Collard Greens, Washed and stems removed

1 Onion

2 Cloves of Garlic

2 Cups Vegetable Broth or Chicken Broth

2 Tablespoon Olive Oil

2 Ounces Salted Butter

Salt and Pepper To Taste

Red Pepper Flakes Optional 

Vinegar Drizzle

¼ Cup Apple Cider Vinegar

¼ Cup Water

1 Tablespoon Brown Sugar

¼ Teaspoon Liquid Smoke

Directions

1.     In a deep saucepan add olive oil and chopped garlic, sauté for 2 minutes.

2.     Add chopped onions and butter cook on medium heat until caramelized.

3.     Add collards let wilt and stir about 5 minutes.

4.     Stir in 2 cups of preferred broth and a pinch of salt and pepper (red pepper flakes to add spice if preferred) then cook 30 minutes. 

5.     Combine vinegar dressing ingredients blend until sugar dissolves.

6.     Strain out liquid, place onto platter and drizzle with vinegar dressing.

Shakshuka with Collard Greens

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Tablespoon Olive Oil

1 White Onion, Thinly Sliced

1 Red Bell Pepper, Thinly Sliced

½ Teaspoon Kosher Salt

2 Garlic Cloves, Minced

½ Teaspoon Smoked Paprika

¼ Teaspoon Crushed Red Pepper Flakes, to Taste

1 28-Ounce Can Crushed Tomatoes

1 14-Ounce Can Whole Peeled Tomatoes

1 Bunch Collard Greens, Destemmed and Roughly Chopped

4 Eggs

Feta, for Topping

Fresh Herbs, for Topping, Optional

Sliced Avocado, for Topping, Optional

Crusty Bread, for Serving

Directions

 

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, reduce heat to medium, and cook until softened, about 5 minutes, stirring occasionally.
  2. Add the garlic and paprika, and stir until fragrant, 1-2 minutes.
  3. Add the tomatoes, stir well, and bring the sauce to boil. Reduce heat to a low simmer, cover, and cook for 10 minutes to allow the flavors to develop, stirring occasionally to avoid burning. 
  4. Stir in the collard greens.
  5. Make 4 small wells in the sauce and gently crack an egg into each well. Cover and cook for 5-6 minutes, until the egg whites set and the yolk is still soft. You can cook for longer if you like a firmer egg yolk.
  6. Top with feta, herbs, and/or sliced avocado and serve with crusty toasted bread on the side.