Collard greens are the new kale. And by new, I mean old. I like them a lot better.
Ingredients
- Bacon, about three (3) strips worth
- Collard greens, about a dozen large leaves
- Vinegar (I prefer a cloudy red), 1-3T to taste
- Maple Syrup (pure, please), 1-3T to taste
- Salt, to taste
- Sunflower, chia, etc. seeds, 1-3T to taste (optional)
Directions
- Cook the bacon until most of the fat is rendered
- Add the greens, coating evenly
- Reduce heat, cover, and cook until greens at desired tenderness
- Add vinegar, syrup, and salt to taste, simmer a bit longer
- Add seeds for some additional texture elements
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