Sorghum Braised Collards
Most collard green recipes call for ham hocks or chicken stocks to help add flavor, but collard greens can be prepared vegetarian friendly as well! Collards are much like kale or chard but much tougher and so require more cooking, so this recipe cooks the collards low and slow, and add the sweetness from the sorghum and onions.
Bring a shallow pot of water to boil, and drop in the de-stemmed collard leaves for 3 minutes. Remove, and dip into ice water for just a minute to cool out. Dry off with a towel, and then stack them up. Roll them so they're the long way, and then slice into ribbons.
In a skillet, melt the butter and begin to cook the onions over medium heat. After about 5 minutes, add the garlic. Cook another 10 minutes together, and add about a tsp of salt. Add in the collard green ribbons and the sorghum, and stir to coat. Turn the heat to low, and cover. Cook for 15-20 minutes, stirring occasionally. If it's getting too dry or sticking to the pan, add in a splash or two of apple cider vinegar.
Taste--you're going for chewable, but not too chewy. Adjust seasoning with more sorghum, vinegar or salt if needed, serve warm.
Ingredients
Directions
Bring a shallow pot of water to boil, and drop in the de-stemmed collard leaves for 3 minutes. Remove, and dip into ice water for just a minute to cool out. Dry off with a towel, and then stack them up. Roll them so they're the long way, and then slice into ribbons.
In a skillet, melt the butter and begin to cook the onions over medium heat. After about 5 minutes, add the garlic. Cook another 10 minutes together, and add about a tsp of salt. Add in the collard green ribbons and the sorghum, and stir to coat. Turn the heat to low, and cover. Cook for 15-20 minutes, stirring occasionally. If it's getting too dry or sticking to the pan, add in a splash or two of apple cider vinegar.
Taste--you're going for chewable, but not too chewy. Adjust seasoning with more sorghum, vinegar or salt if needed, serve warm.