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Author Notes: A twist on traditional Southern Collard greens. Local and organic. —ashlea
Maple Roasted Pecans
- 1/2 cup pecans
- 3 tablespoons pure maple syrup
- 1 bunch collard greens
- 1 Vidalia Sweet Onion
- 1 Gala apple
- 2-3 tablespoons olive oil
- 16 ounces organic chicken or vegetable broth
- 1 teaspoon kosher salt
- Toss pecans with maple syrup. Roast on 300 for 15-20 minutes. Set aside.
- Heat olive oil in large iron skillet.
- Slice onion and apple. Add to heat skilllet. Cook until tender.
- Wash collards thoroughly. Cut stems off. Chop or tear roughly. Add to skillet with onions and apple.
- Add chicken broth. Simmer on medium low to medium heat until tender.
- Serve with pecans sprinkled on top. Eat up!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens