Recipe by Southern Living November 2012

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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