meeg's bowl is holding on to some collard greens for us
Collard Greens
2 heads collard greens, ribs removed, roughly chopped
1 large shallot, chopped
3 garlic cloves, chopped
1/2 red onion, chopped
2 tb extra virgin olive oil
1 can low-sodium chicken stock
1-2 tb apple cider vinegar
1-2 tb liquid smoke
Sautee the shallot, garlic and onion in olive oil over medium-high heat until softened, about 10 minutes. Lower heat and simmer chicken stock. Add greens and cook until tender, about 1/2 hour. Add vinegar and liquid smoke just before taking off heat. Give it all a few good stirs and serve.
About Me
- Peter Sherwood
- After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook. A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan. Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. Follow on Instagram: peter.sherwood