Braised Collards with Vidalia Sweet Onions and Apples

By • January 28, 2014 0 Comments

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Braised Collards with Vidalia Sweet Onions and Apples


Author Notes: A twist on traditional Southern Collard greens. Local and organic.ashlea

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Serves 4

Maple Roasted Pecans

  • 1/2 cup pecans
  • 3 tablespoons pure maple syrup

Collard Greens

  • 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
  1. Toss pecans with maple syrup. Roast on 300 for 15-20 minutes. Set aside.
  2. Heat olive oil in large iron skillet.
  3. Slice onion and apple. Add to heat skilllet. Cook until tender.
  4. Wash collards thoroughly. Cut stems off. Chop or tear roughly. Add to skillet with onions and apple.
  5. Add chicken broth. Simmer on medium low to medium heat until tender.
  6. Serve with pecans sprinkled on top. Eat up!

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