Monday, November 8, 2010

Ain't Your Mama's Collards

We always have these collards during the holidays, but they're GREAT anytime. The original recipe came from John Kessler, a food writer with the Atlanta Journal Constitution. You can use a pressure cooker or a  large slow cooker to make these. Raw collards take up a lot of room, but cooked collard shrink down to a little "lump". To save time, I use a pizza cutter to cut out the stem and cut the collards into strips. Enjoy!

Ain't Your Mama's Collards

1 bunch fresh collards, cleaned and chopped
1-14 ounce can chicken broth
1-8 ounce can tomato sauce
1 onion, chopped
2 tablespoons olive oil
1 tablespoon minced garlic
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon kosher salt

Put all ingredients in a pressure cooker and cook for 20 minutes after it locks. Or for a slow cooker, put all ingredients in the pot and cook on low 8-10 hours.

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