Dr Jocelin demonstrates and shares her recipe for Southern Collard Greens.
2 Tbsp salted organic butter
1 large organic onion, chopped
2 cloves organic garlic, sliced
1/2 tsp organic ground black pepper
3/4 tsp Himalayan salt
1 lb fresh organic collard greens, stems removed and coarsely chopped (found this week at Whitaker’s!)
3 C organic chicken broth
1-2 Tbsp organic brown sugar
1/2-1 1/2 tsp Bragg’s organic apple cider vinegar
Put the butter and onion in the skillet. Cook over medium heat for about 3 minutes, or until the onions are beginning to turn translucent. Add the garlic, black pepper, and salt to the pan and cook 1 more minute. Next, add the collard greens and sauté for 2 minutes. Then add the chicken broth, brown sugar, and apple cider vinegar. Bring to a boil, then cover and reduce to a simmer. Simmer for about 45 minutes. Once the collards are tender and without bitterness, serve hot.
This is a recipe based on the delicious organic collard greens Dr Jocelin recently enjoyed at the Farm to Table Organic Restaurant in Indianapolis called Trader’s Point Creamery while there for training.
