COLLARD GREENS & POTATOES

COLLARD GREENS & POTATOES image

Provided by Rose Mary Mogan

Time 1h40m

Number Of Ingredients 9

3 bunch baby collard greens, picked & stems removed
1 large onion, chopped
1/4 tsp red pepper flakes,optional
3 Tbsp apple cider vinegar
1 tsp black pepper
2 tsp granulated garlic
1 tsp kosher salt, or to taste as desired
2 large russet potatoes peeled & cubed
1 Tbsp sugar

Steps:

1. This dish was a first for me, adding potatoes to a pot of Collard Greens, was something I had never done before, but turned out to be very tasty and delicious. Pick the collard leaves individually and remove all the tough fiberous stems. Then wash thoroughly to remove dirt and grit. May need to wash 3-4 times.Southerners typically like to add in smoked meats, or Bacon or smoked turkey to their greens or beans, but I made these without the addition of additional meat.
2. Now add the greens to a large pot, cover with water or may use chicken broth if desired for a bit of extra added flavor. Add in all of the spices, & chopped onions. Cook over medium high heat until greens are tender as desired. May need more or less time as mentioned in this recipe according to your personal preference. Picture was taken after the greens had already cooked, and potatoes were added.
3. During the last 20 minutes or so of cooking time add in the cubed potatoes & continue cooking until potatoes are tender. Add in 2 tablespoons of butter or margarine if desired. Serve & enjoy.