When you cook collard greens low and slow, with a touch of apple cider vinegar for acidity, all bitterness is leached out of the greens, and they become soft and flavorful. Collards (and onions too!) are readily available throughout the year at farmers markets, making this a great locavore recipe year-round. Feel free to swap out kale for collards--the recipe turns out the same!
Braised Collard Greens
- 2 tbsp coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp sea salt, plus an extra pinch
- 2 bunches collard greens, chopped (preferably local!)
- 1 onion, sliced into thin ribbons (local if possible!)
1. Heat coconut oil on medium-high heat in a braising pan, dutch oven, cast-iron pan, or other large pan.
2. Add the onion and a pinch of salt, and cook for 3 minutes, stirring frequently.
3. Add the collard greens, apple cider vinegar, and the rest of the salt, and stir.
4. Turn heat to low, and simmer with the lid on for 2 to 3 hours, stirring every half hour. The longer they cook, the softer they'll get!