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Collards with Apples

Yield 6 servings


  • 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

How to Make It

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

  2. 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.