I am sorry to say that I don’t buy collards. I don’t know how to cook them. Most recipes I read require ham hocks or bacon. I don’t eat either one unless it’s turkey bacon…and not that often.
We get a farm box from Full Belly Farm and they grow collards. We probably get them in the box about 5 or 6 times a year. Every time, I’m thinking….ok, now what?
I feel totally lucky and THRILLED to have found this recipe from Southern Living Magazine online. If you have collards, please make it for your next bar-b-q. YUM! Makes about 6-8 servings.
- 1 bunch collard greens, stems removed and shredded (about 8 cups)
- 1 cup thinly sliced radish
- 1⁄2 cup matchstick carrot
- 1 medium shallot, thinly sliced
- 1⁄2 cup apple cider vinegar
- 2 tablespoons celery seeds
- 1⁄4 cup sugar
- 2 tablespoons canola oil
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground dry mustard
- 1⁄4 teaspoon ground black pepper
Instructions
- In a large bowl, combine greens, radish, carrot, and shallot. Set aside.
- In a small saucepan, stir together vinegar, sugar, canola oil, celery seeds, salt, mustard, and pepper. Bring to a boil over high heat. Remove from heat. Pour over collard mixture, stirring to combine. Refrigerate at least 3 hours before serving. Store, covered, in the refrigerator up to 3 days.
Weir Talk 