Collards with Apples

Southern Living
6 servings


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2 pounds fresh collard greens, cut into 1-inch pieces
2 garlic cloves, minced
3 green onions, chopped
1 tablespoon olive oil
1 cooking apple, diced
1/2 cup dry white wine
1 teaspoon sugar
1 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon pepper


Cook collard greens in boiling water to cover in a Dutch oven 30 minutes; drain.

Saute garlic and green onions in hot oil in Dutch oven over medium-high heat until tender; add collards and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 15 minutes or until apple is tender.

Created date

October 2003