Spicy Collards

August 30, 2009

Add a little zing before they get to the table with vinegar and crushed red pepper.

  • A bunch of collard greens. I prefer to buy them in one big bunch but the bagged stuff as all I could find this day. They might not have been quite as fresh but they worked well and saved me some work.
  • Apple Cider Vinegar
  • Crushed Red Pepper
  • Salt

Rinse the greens and put them in large pot. Nearly cover with water and bring to a low boil. Simmer for 20 minutes or so, or until they tender.

Drain the greens and return them to the pot.

Add a bit of vinegar.

Add crushed red pepper and salt. Stir over medium low heat for a few minutes, until it’s all mixed well and any excess water has evaporated.

Serve with pepper sauce.

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