Oldways Tangy Collard Greens
Collard greens hold deep cultural significance in African American communities and are also a beloved dish. This recipe relies on lemon juice to give that acid taste a lot of people prefer with their collard greens. You can also substitute apple cider vinegar.
Yield: 6 servings
Ingredients:
- 2 bunches of collard greens, gently rubbed under running water
- 1 yellow onion, scrubbed with clean vegetable brush under running water, chopped
- 4 cloves of garlic, minced
- 1 Tablespoon olive oil
- 1 Tablespoon Dijon mustard
- ¼ cup lemon juice (about 1 lemon)
- ¼ cup water
- Salt to taste
Directions:
- Wash hands with soap and water.
- Wash collard greens and remove the core. Cut into long, 2-inch thick strips.
- In a large saucepan, heat oil over medium heat. Add the onions and cook for 3-5 minutes, until translucent.
- Add garlic and cook for another minute.
- Stir in Dijon mustard and lemon juice.
- Add collard greens and toss to coat the greens.
- Add water and season with salt, if desired. Cover and cook for about 10-12 minutes until collards are bright green.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
