Author Notes
A twist on traditional Southern Collard greens. Local and organic. —ashlea
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Ingredients
- 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
Directions
-
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.
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Serve with pecans sprinkled on top. Eat up!
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