ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fried Collards and Apples

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 25 mins
Total time 25 mins
Yield Makes 8 servings

Ingredients

  • 2 pounds fresh collard greens
  • 1/4 cup vegetable oil
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 4 teaspoons apple cider vinegar
  • 1/2 teaspoon dried crushed red pepper
  • 2 Fuji apples, cut into matchsticks

How to Make It

  1. Separate collard greens into leaves. Trim and discard tough stalk from center of leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices; rinse under cold running water. Drain well. Stir-fry collard greens in hot vegetable oil in a large Dutch oven over medium-high heat 2 minutes or until greens begin to wilt. Add chicken broth, salt, vinegar, and dried crushed red pepper; stir-fry 3 minutes or until greens are crisp-tender. Gently stir in apples; cook, stirring often, 2 minutes.