COLLARD GREENS & POTATOES

3
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make COLLARD GREENS & POTATOES

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.

Printable Recipe Card

About COLLARD GREENS & POTATOES

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



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