Maple Collard Greens
11
People talking
This is my own recipe. This is what I think all collard greens should taste like. The fresher the collards used the more tender and quick cooking they'll be. If they are "elderly" as my great-grandmother would say, you will have to cook them longer as they will be tougher. Wonderful with BBQ tempeh, mac & cheese and corn bread.
- Ready In:
- 25mins
- Serves:
- Units:
11
People talking
ingredients
- 1 bunch collard greens, chopped
- 1 small onion, chopped
- 1 tablespoon real maple syrup
- 1 teaspoon barbecue sauce
- 2 tablespoons butter, margarine or 2 tablespoons oil
- salt & pepper
directions
- Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking wash collards leaving them damp. After about 5 minutes when onions are lightly browned add collards and cover pan with a lid. After about 5 minutes add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender.
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RECIPE MADE WITH LOVE BY
@Suzy_Q
Contributor
@Suzy_Q
Contributor
"This is my own recipe. This is what I think all collard greens should taste like. The fresher the collards used the more tender and quick cooking they'll be. If they are "elderly" as my great-grandmother would say, you will have to cook them longer as they will be tougher. Wonderful with BBQ tempeh, mac & cheese and corn bread."
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I don't normally cook collard greens but received a bunch in my organic veggie box this week and thought this recipe looked interesting. Hubby is not a fan of greens but he gobbled his up without complaint. I used olive oil and next time will use a dash of white balsamic at the end the next time to balance the sweetness. Thanks for this healthy yet yummy recipe!Reply
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I really liked this recipe even though it was sweet. DH is not a big fan of sweet, but I like it. My BBQ sauce also had a little spicy bite to it which I enjoyed. This was very easy to make, but you do have to watch it so that the sugar in the maple syrup does not burn.Reply
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I added a splash of cider vinegar at the end as was suggested in the reviews and that kicked it up for me, also I added an extra teaspoon or so of maple syrup at the end. My greens took an extra 5 minutes to cook fully. Great recipe, thank you!Reply
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As a northern girl, I had no clue what to do with collards when they showed up in my farm co-op box Monday. Found this recipe and used olive oil instead of butter. It turned out VERY good...everyone in the family ate & liked it. The only change I might make next time would be to use less BBQ sauce as I found that flavor dominated the others a bit too much for my tastes. Thanks for sharing though!Reply
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