Slow-Cooked Collards
Slow-Cooked Collards
About this Recipe
These collards get their flavor from garlic, ginger, shallots, apple cider vinegar, liquid aminos, and tomato paste. Classic greens, collards showcase the healthy origins of much of the cooking of Black America.
READ | Q&A with Bryant Terry
Ingredients
Serves 4 to 6
- 2 Tbsp (30 ml) extra virgin olive oil
- 2 cups (60 g) finely diced shallots (about 4 large shallots)
- 2 tsp minced garlic
- 2 tsp minced fresh ginger
- 1 Tbsp coconut palm sugar
- 1/2 tsp kosher salt, plus more as needed
- 3 Tbsp (36 g) tomato paste
- 1 Tbsp (15 ml) Bragg Liquid Aminos
- 2 medium bunches collard greens (about 1 pound), ribs removed, chopped finely
- 4 cups (about 1 L) vegetable stock
- 3 Tbsp (45 ml) apple cider vinegar, plus more as needed
Directions
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Step 1
Warm the olive oil over medium-high heat in a heavy pot or Dutch oven until shimmering. Add the shallots and sauté, stirring often, until soft, 3 to 5 minutes. Add the garlic, ginger, sugar, and salt and cook until the garlic is fragrant, 1 to 2 minutes. Stir in the tomato paste and liquid aminos and cook, stirring often, until the mixture starts to thicken, 3 to 5 minutes. Add the collards and the stock and bring to a simmer. -
Step 2
Reduce the heat to low, cover, and cook, stirring occasionally, until the greens are meltingly tender, about 45 minutes to 1 hour. Pour in the vinegar, season with salt to taste, and serve, adding more vinegar if you like.
Adapted from Vegetable Kingdom by Bryant Terry (Ten Speed Press, 2020)
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