Ebony Magazine: https://www.ebony.com/hungry-for-history-collards/ This recipe is adapted from “Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family,” by Alice Randall and her daughter Caroline Randall-Williams.
Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves mined
- 3 jalapenos, dice
- ¼ cup hot sauce
- Salt to taste
- Black pepper to taste
- 1 tablespoon apple cider vinegar
- 2 large bunches collards, kale, turnip greens or mustard greens, cut or torn into bite-size pieces
Directions
- Heat olive oil in large stockpot. Add onion and saute until translucent and aromatic. Add garlic and saute for 2-3 minutes.
- Add jalapeños, hot sauce, salt, pepper, and vinegar, cover the pot, and bring to a boil.
- Reduce the heat; simmer until greens are very soft, about two hours.
- Serve hot with plenty of the pot liquor.