COLLARD GREENS & POTATOES

Rose Mary Mogan

By
@cookinginillinois

I created this recipe in an effort to have enough for dinner. My husband bought these baby collards @ the farmers market, & not knowing how many to purchase, he called me. I thought they were large mature leaves, but they were small & not very many to make a meal even with 3 bunches. He is not a Southerner, so he is very new to many Southern Staples especially like greens & such.

Since there were not very many once they were picked & after they had boiled in the pot, I had the brilliant idea to add in some cubed potatoes. To my surprise they were delicious. I will try them again w/Potatoes.


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Serves:

4-5 depending on portion size

Prep:

25 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

3 bunch
baby collard greens, picked & stems removed
1 large
onion, chopped
1/4 tsp
red pepper flakes,optional
3 Tbsp
apple cider vinegar
1 tsp
black pepper
2 tsp
granulated garlic
1 tsp
kosher salt, or to taste as desired
2 large
russet potatoes peeled & cubed
1 Tbsp
sugar

Directions Step-By-Step

1
This dish was a first for me, adding potatoes to a pot of Collard Greens, was something I had never done before, but turned out to be very tasty and delicious. Pick the collard leaves individually and remove all the tough fiberous stems. Then wash thoroughly to remove dirt and grit. May need to wash 3-4 times.Southerners typically like to add in smoked meats, or Bacon or smoked turkey to their greens or beans, but I made these without the addition of additional meat.
2
Now add the greens to a large pot, cover with water or may use chicken broth if desired for a bit of extra added flavor. Add in all of the spices, & chopped onions. Cook over medium high heat until greens are tender as desired. May need more or less time as mentioned in this recipe according to your personal preference. Picture was taken after the greens had already cooked, and potatoes were added.
3
During the last 20 minutes or so of cooking time add in the cubed potatoes & continue cooking until potatoes are tender. Add in 2 tablespoons of butter or margarine if desired. Serve & enjoy.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern