Elevate a staple of Southern cooking with this Collard Greens with Apples recipe, combining the earthy flavors of the greens with the natural sweetness of apples for a Southern twist on a dish that’s both nutritious and comforting.
Ingredients:
- 1 bunch of collard greens, stems removed and leaves chopped
- 2 large apples, such as Granny Smith or Braeburn, cored and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or bacon grease
- 1 cup chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional)
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional for a bit of heat)
Cooking the Greens:
- Sauté the Aromatics:
- In a large pot or Dutch oven, heat the olive oil or bacon grease over medium heat.
- Add the chopped onion and cook until it is translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Cook the Apples:
- Add the sliced apples to the pot and sauté until they begin to soften.
- Add the Greens:
- Place the collard greens into the pot. They will take up a lot of room at first, but they will cook down significantly.
- Pour in the chicken or vegetable broth, apple cider vinegar, and sugar if using.
- Season with salt, black pepper, and red pepper flakes to your liking.
- Simmer:
- Cover the pot and reduce the heat to low.
- Let the collard greens simmer for about 45 minutes to an hour, or until they reach the desired tenderness.
- Stir occasionally and add more broth or water if the greens begin to dry out.
- Finish and Serve:
- Adjust the seasoning if necessary, and ensure the apples and greens are tender.
- Serve hot as a side dish with your preferred main course.
The inclusion of apples lends a sweet contrast to the collard greens, which are traditionally cooked with a savory, sometimes smoky, flavor profile. This dish provides an excellent way to introduce an unexpected twist to the greens while maintaining their classic Southern charm.