If you have run out of time and/or ideas for your collard greens, give this recipe a try. It couldn’t be easier – just chop a few things and throw all ingredients into a saucepan. It takes a while to cook the greens but most of that time is hands-0ff. Plus, sugar and vinegar are great preserving mediums so you can keep this on hand for a while, making it perfect for last minute guests or to bring to a party.
I have only tried this straight so far but I can imagine it would go well with many different dishes. Slathered on cornbread, with crackers and cheese, tossed with rice and beans – anything that needs a sweet and tangy punch of flavor.
Collard Greens Relish (adapted from here)
makes about 1 cup
- 1/2 pound collard greens, stems removed and thinly sliced, leaves chopped into 3/4″ pieces
- 6 medium scallions, white and light green parts only, thinly sliced
- 1 jalapeno, seeded (or half of seeds removed for spicier relish) and minced OR 1/2 teaspoon red pepper flakes
- 1/2 cup sorghum syrup
- 1/2 cup apple cider vinegar
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon espresso powder
- 1/8 teaspoon ground cinnamon
- 1/16 teaspoon ground nutmeg
- 1/16 teaspoon ground clove
- Freshly ground black pepper to taste
- 3 cups water
- Add all ingredients to a medium saucepan, cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until collards are tender, about 40 minutes. Remove lid and continue to cook, stirring occasionally, until a small amount of syrupy liquid remains, about 20 minutes longer. Remove from heat and allow to cool slightly. Transfer to an air tight container and store in the refrigerator for 2-4 weeks.
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