Smoky Collard Greens
Serve these collards with injera, which is flatbread made from teff flour. You can also serve this with cornbread. Ingredients marked with a (v) can also be substituted with vegan versions. Note from Scott: Whenever I have Ye’abasha Gomen (Ethiopian collard greens), I can't help but think about my Southern heritage and my love for collard greens. So what I've done with this remix is I've taken a little of the Gomen recipe and added smokey vibes — the kind you'd find in traditional southern greens. This one is a new family favorite!
Recipe Ingredients
- - 1 pound chopped collard greens
- - 1 medium white onion
- - 1 large thumb of ginger
- - 1 garlic clove
- - 1 large tomato
- - 1 jalapeno
- - 2 tablespoon extra virgin olive oil
- - 1 teaspoon ham bouillon (v)
- - 1 teaspoon vinegar
- - Injera and cornbread
Recipe Instructions
- Chop the onion, tomato, ginger, garlic and jalapeno into large chunks and add it to a food processor. Pulse until everything is minced.
- Heat olive oil in a large pan and add the minced veggies.
- While that's cooking, finely chop or shred your collards. If you remove the thick spines, everything will cook faster.
- After 7-10 minutes on medium heat, your veggies will soften and you can add the collards. It'll look like A LOT, but it cooks down quite a bit.
- Add 1 teaspoon of ham bouillon — I LOVE salty collards because I grew up on the traditional Southern ones. So it's really important you do some taste-testing here. Add salt if you’re like me, or reduce the amount of bouillon if you like things less salty.
- Once your greens have cooked down, which takes about ten minutes, add a splash of apple cider vinegar.