Hello,

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.

Enjoy!

Collard Greens Relish (adapted from here)
makes about 1 cup 

Ingredients:

• 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

Directions:

• 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.