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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Fried Collards and Apples

Southern Living NOVEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on:25 Minutes
  • Total:25 Minutes

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

Preparation

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.

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Fried Collards and Apples recipe

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